- And then a one, a two, a how do you do? (music) Welcome to Mythical Kitchen where dreams become food. Today we’re making the Chili Dog Upside-Down Cake and we broke the recipe down into three easy steps we can find the time codes for, right there. I don’t know what to do with my hands. Is this okay? All right, so the Chili Dog Upside-Down Cake, we got a layer of hotdogs, we got a layer of perfect hotdog slop chili, then we got a layer of cornbread that we’re going to unfurl like a pineapple upside down cake. Yeah, I know you’re probably asking. Why not just eat a chili dog? Why not just eat chili and cornbread? Because, this is America and it is your right to eat an Upside-Down Cake. U.S.A.! U.S.A.! It’s pretty good though. (music) All right, this is my world-famous chili recipe. It has won approximately zero cook-offs so far. So, we have our oil going in the pot and we’re just waiting for that to heat up. And then we’re going to start with one of my favorite products in the world. This is pork chorizo. My favorite part about it, is when they wrap the tube, sometimes there’s a little raw pork just kind of hanging out of there. So what you’re going to do is stab a hole in the tube. And my favorite part about it is that the top two ingredients are pork salivary glands and lymph nodes. Now, you might see that as a negative. I see that as a positive. This is really delicious, it’s going to add a lot of great fat into you chili. And also, you can just squeeze the meat right out of your tube, great. So, this is going to form the base of you chili. I heard the audible groans from the peanut gallery. Shut up! That pan wasn’t hot. So, we got our chorizo almost cooking in there. One day it will be cooking. And boy, when it starts cooking, mmm! That’s gonna be awesome. Now, you’re going to take ground beef. This is just 80/20. Got a little bit of fat in there, but there’s also a lot of fat from the chorizo. And you want a lot of fat in your chili so you really round out all those spicy flavors and the little bit of acidity you’re going to get from vinegar. It’s going to have a lot of really awesome deep flavors because we’re using this chorizo and then we got a lot of great spices and a couple other secret little ingredients that I’ll only let you know about. Just you. As far as steps goes, it’s really important. You see we got a lot of ingredients, a lot to keep track of. While the beef is cooking, I like to add my spices because they are actually going to toast in that fat. So here we just have a simple New Mexico chile powder. Then we got paprika. And then we got, oh! This is dark chocolate. This is a great thing to add to your chili, it adds a lot of that deep flavor. And then you’re just going to get a little bit of that like, oh, what’s that in there? That little je ne sais quoi of your hotdog slop. Black pepper and cumin. Cumin is another one of those things that you just smell instantly know it’s chili time baby. And then salt. I like to salt pretty early on in this process. I like to salt to kind of get all up there in that meat. So when the beef gets about almost all the way to fully cooked, you’re going to go ahead and take you diced onions. I like to cook these before you add them because the onions could risk steaming and you’re not going to get as much browning on your beef and then poblano chiles. A lot of people put bell pepper in their chili recipe. Any time I use bell pepper, I kind of just like to use poblano chiles is because, I don’t know, you get a little spice in there, a little bit of that green grassiness without that real irony twang of a bell pepper. And that is all toasting in that beef fat. We’re going to let this go down a little bit more, and then we’re going to add some other secret flavor ingredients. That’s not a secret, that’s just garlic. We got our pan nice and hot. What I like to do, I like to make a little well inside the chili and then you’re going to want to add some tomato paste. That was awesome, right in the center of that. And then fish sauce. Fish sauce is a great way to add mommy-in-depth to any dish that you want. Really awesome, it just adds that big ol’ punch and then it kind of makes your house smell like a foot-locker, but to me that just smells like flavor. So I walk into foot-lockers and I immediately like, “Can I have a hotdog?” Like, so where are your pants? And then we’re going to go ahead and just add some crushed tomatoes. Just a little bit. You know what, you don’t want this to be super tomato-y, you want to let the spices to really shine. And then, chicken stock. And that’s going to get this all nice and soupy. Dang it! Oh, I went like 20 minutes without spilling something on the stove. All right, so that’s nice and soupy and then we’re going to add our navy beans. I like to use navy bean, kidney beans to me, they got a really tough skin. So, you’re going to bring the chili up to a boil and then you’re going to drop that heat to medium and let it simmer for about half an hour until about all the veg has softened up. You want a nice soft veg. And then you’re going to add your cornstarch slurry and it’s going to really tighten. (music) We’re doing roasted jalapeno cheddar cornbread. So, what we have to do is roast our jalapenos. This is one of my favorite techniques that everyone should have in their back pocket. I like to also have hot sauce in my back pocket. Just in case. You never know when you’re going to need it. You’re just going to trim the stems off because stems can catch fire under a broiler. As I, and my entire apartment building who had to be evacuated, has found out. And we’re going to pop that right under the broiler. So we’re starting the base of the cornbread. We have both all-purpose flour and cornmeal going in there. Cornmeal is going to give it that signature texture and flavor, and all-purpose flour is going to give it some of that gluten to kind of bind it and make it bread. And then we have baking soda, baking powder. I switched those up, but it doesn’t matter. No one has to know, except for I said it. And then salt. And we’re just going to whisk that together. And then for the wet ingredients, we have whole milk going in there. Some people do butter milk in cornbread. Ah, I not some people. And then we’re going to add our eggs. So we got three eggs going in there. And then we’re going to get our cheese in there. (laughs) Um, the proper method is hold the bowl and eventually gravity will run its course. You can take that and just man-handle your cheese. And then we’re going to take our wet ingredients and add it to the dry. And we’re going whisk this together, get a little bit of those muscle arms in there. Final ingredient is melted butter. I like to add melted butter once the full batter has been composed. The chiles have been roasting for about five minutes on each side, but every broiler is different. If you have electric, or an actual gas flame, it’s all going to differ, but you want them a little bit blackened. So, we’re going to go check on those. Also, Mike Pasley’s mom sewed these pot holders for me so Mike Pasley’s mom hasn’t sewed you any pot holders? It sucks to suck. Yeah, those looking nice and blackened. And so the key, is that going to ruin the cutting board? Yeah, this is meant for a pot. Okay, so the key on this, you need a gallon zip lock bag. And you’re going to take the roasted chiles blistered skin and you’re going to throw them in your zip lock bag. And then what’s going to happen is you’re going to seal up that zip lock bag, you’re going to throw it in the freezer and that’s going to create steam, which is actually going to help the skin slough right off. Is that a word? Slough? Pop this is the freezer for about 10 minutes. Is is convincing that we have a freezer down here? Oh, dang! (laughs) You’re going to put these in the freezer for 10 minutes. (egg timer dinging) All right, so the chiles are now cold enough to work with and I had a spoon, give me a second. Now, what you’re going to do is take a spoon, and you’re just going to scrape it gently over the flesh. And you can see the skin is going to peel right off. Can somebody get Morgan? Morgan, are you interested in this personally? You can see the pepper flesh is nice and cooked. And I have a little bit of that chard roasty-toasty flavor on it. You can also use your hands, but it’s going to ruin everything you touch for the rest of the day. But if you don’t have a romantic partner then it doesn’t matter. I like to eat butter with the skin on, chiles with the skin off. You know, butter skin? Like when you get it in the store and it comes out of the box and it’s got this skin on it. I like to eat that because it adds texture, but for jalapenos, take the skin off because they can get bitter. This is it, so you’re going to get these nice fleshy strips of pepper and you’re simply going to dice these up and then you’re going pop that right in there and then we’re just going to do all this, whisk it up and then we’re ready to get on to chili cake. Chili and upper cake chili. Dog and upper dog child. So we’re take our can Pam food lube and we’re going to spray down our entire pan here. But, we also have, so I all ready lubed it up, so my hands are gone. A circle of parchment paper. What I like to do is take that and put that on the bottom of my cake pan. So we take a little hotdogs and then they’re cut about a half inch thickness, what we’re going to do is we’re going to arrange them all around our pan in like a beautiful floral pattern. Do you know how hydrangeas bloom? Try and make it look like that. You guys think I can do this? Dang it. That wasn’t it. Man. It’s gonna happen. Dude, perfect. All right, so we got our hotdogs all arranged in this beautiful flower pattern. Wow, look how elegant your hotdogs is. So take the chili and we’re just going to scoop that right on top. If you think about a pineapple upside down cake, you got your pineapples and then you got your layer of flavored goo. Consider the chili you flavor goo. So that should seep in between all the crevices of the hotdog and then form a nice wet base. And then your cornbread is gonna… I’m not selling this dish well. You just got to change your inflection. So, the chili is going to seep in through all those beautiful hotdog crevices and it’s going to form a beautiful and nice wet base. It’s going to perfume through your apartment. If you just say it more enthusiastically, it’s an awesome dish. Then we’re going to take the cornbread mixture and put that right atop the chili. All right, this is going to go in the oven at 375 degrees for about 45 minutes or until you can put a chopstick in and remove it clean with no cornbread batter on it. But there might be some chili moisture. All right, so we’re going to go ahead and put that in the oven. (egg timer ringing) Our upside-down cake has been in the oven for about 45 minutes. So, we’re just going to go ahead and remove this. And put that right there. Now is the moment of truth. So we’re going to take our cake stand and we’re going to flip it on top of this and then a one, a two, how do you do. And now, oh!! Holy, H, E, double hockey sticks! Look at that. We got one hotdog falling off, but otherwise this is the most beautiful thing I’ve ever seen in my life. We got all the hotdogs baked into the chile. You see some of that moisture from the chile is actually evaporated, and so now the flavors are going to be even more concentrated. All we got to do is garnish this up. It’s so stupid looking, in the most beautiful way possible. We got mustard, we got jalapenos, and we got cheese all beautiful chili dog toppings, all beautiful on this, uh oh, a little premature. And we’re just going to draw some nice cross-hatches with our mustard. I worked as a cake decorate at Vonn’s for six months. – [Camera Lady] Did you really? – No, that’s a lie. Sometimes I lie for attention. And that’s not a lie. After you got the mustard cross-hatch on there, and now we’re just going to grate a nice mound of cheese. Do it in a nice spiral fashion. Really let it pool in the middle. And now we’re just going to take jalapenos, decorate that around there. I can’t stop laughing at this cake, I love it so much. This is the greatest thing I’ve ever done in my life. The next step, we got to eat this. We got to go feed it to someone. This is the Chili Dog Upside-Down Cake. Shut up! All right, so now we get to cut into the cake and eat it and I’m so excited, I really want to preserve that beautiful hotdog shingling that we worked so hard, and also, you know, I think the mustard pattern is pretty cool, look at that. Oh wow. You can see that the chile created a beautiful goo layer. – [Camera Guy] I don’t know how you did it, but you covered up every single camera’s view of that. – Oh wow, look at that cake! Can you guys see that? It’s crazy. (laughing) All right, now we got to taste it. Which, I am very excited for. I’m going to go right for the corner. Whoa, that’s slide-y. (music) (laughs) All the sensations of eating a chile dog, especially with the mustard on top of the hotdog and the chili. So, it legitimately it eats like a cake, but tastes like a chili dog, but also, it’s just an awesome cornbread recipe. It is unbelievably delicious. I gotta go feed my friends with a spork. (music) – [Josh] Hey, what you doing? – Oh god. What is this? – [Josh] Do you want to eat my Chili Dog Upside-Down Cake? All right, so we have a cheddar and roasted jalapeno cornbread base, we have a chorizo chili top, and hotdogs, cheese jalapenos, and mustard. I’m too proud of myself for this. I’m just going to get you the perfect bite. Sorry for touching it with my hands. – Am I getting sporked right now? – You got sporked bro. How is it? You gotta tell me how it it. Don’t leave me hanging Kevin. – I don’t know about this one man. – You don’t know about it? – No. – Why? Come on man, how long we been here together? For two and a half years. – Well it doesn’t mean I don’t like you. I still like you. – All right. – I got an issue with the texture man. – [Josh] Why? – This texture is funky. – Well, it’s chili. It’s steamed into the cornbread. – It’s suppose to be good? – It’s suppose to be good. I think if it was on the side of GMM, I would just be like, you suck! – Look man, you picked the wrong guy to get sporked, because I don’t like hotdogs for one. – That’s fine. – I like you man. – I like you too. – So what’s the problem here? Why we arguing? – Well, you don’t like my food. I consider this food an extension of me. My art is me and I am my art. – I’ll tell you what, I am glad that I got sporked. – Good. – We’ll just leave it at that, you want to hug it out? – And I’m glad that you’re sporking around here in the Mythical Kitchen channel. Like, subscribe if you like this dish, which actually tastes good and Kevin is absolutely wrong. Hit us up at Mythical Kitchen with a #dreamsbecomefood. I’ll see you next time. You can cook up your own feast while wearing the Mythical Kitchen apron, available now at Mythical.com.