Scott's World Class Chili can be made early and simmered for hours or frozen for later. Either way, your family and friends will love it!

It's always nice to have a recipe handy that is easy to throw together; a dish that can be prepared ahead of time; or one that can be prepared and then refrigerated or frozen and later heated and served.

This dish is all of those and one of our family's favorite meals! Joel prefers a "mainly meat" comfort food and we knew we had a winner when we first tasted this meal made by Scott, our good friend and neighbor.

Debbie's Gr8 Tip:

My husband Phil, and daughter Anneliesa, were in the mood for a baked potato with the chili. Instead of being served over rice or with cornbread, I split the baked potato, gave it a little “squeeze” and poured a heap of Scott’s on top….with all fixins! Man was that a Gr8 idea!

Joel's Gr8 tip:

On New Year's Day, I start preparing in the morning. It then simmers on the stove until football half-time when everyone helps themselves.

Our normal practice is to double this recipe which makes a large amount to enjoy and share and sometimes there is still enough to freeze for another time.

My favorite way:

I prefer to eat it with lots of "goodies." So on the side we offer rice, beans, grated cheese, sour cream, chopped onion and pickled jalapeño (yes, Joel likes a spicy meat chili!) and of course corn bread! Enjoy!

More Gr8 Chili Recipes:

• Instant Pot Chili with Beans
• Turkey Chili
• White Cheddar Chicken Chili

Print Recipe Pin Recipe Save this RecipeSaved!

Please leave a rating!

5 from 1 vote

Scott’s World Class Chili

Scott's World Class Chili can be made early and simmered for hours or frozen for later. Either way, your family and friends will love it!

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Beef, Main Course

Cuisine: American

Keyword: Beef Chili

Author: Kyle

Ingredients

• 3 pounds trimmed and cubed, bite size Tri-Tip roast or Sirloin roast
• 1 medium onion, chopped
• 1 Tablespoon pressed garlic
• 6 Tablespoons vegetable oil
• ½ cup Gephardt Chili Powder
• 1 Tablespoon New Mexico Chili Pepper, it’s in a powder form typically found in the Hispanic food section with other dried peppers and seasonings
• 1 Tablespoon ground cumin
• 1 Tablespoon salt
• 1 Tablespoon vinegar
• 1 teaspoon ground oregano
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon hot pepper sauce, Tabasco or your favorite sauce
• 14 ½ ounce can beef broth
• 15 ounce can tomato sauce

Cook ModePrevent your screen from going dark

Instructions

• In a large bowl, mix together the beef, onion and garlic.
• In a large pot, brown ⅓ of the meat mixture at a time with 2 Tablespoons of oil each time.
• Return all of the meat mixture and any drippings back into the pot.
• Add remaining ingredients.
• Bring to a boil and then turn the heat down and simmer for 2 hours.
• Serve any of these on the side:

  rice and/or baked potatoes

  beans (kidney, pinto or any of your favorites)

  grated cheese
  

  sour cream
  

  chopped onion

  pickled jalapeños
  

  cilantro
  

Notes

Gr8 Do-Ahead Tip:

Prepare the chili by following the directions above. Once cooled, freeze in freezer bags or other freezable container. When ready to eat, thaw in the refrigerator and reheat on the stove or in the microwave at a medium-low temperature until hot.

Here’s Debbie with a Gr8 Tip:

My husband Phil, and daughter Anneliesa, were in the mood for a baked potato with the chili. Instead of the chili being served over rice or with cornbread, I split the baked potato, gave it a little “squeeze” and poured a heap of Scott’s World Class Chili on top….with all fixins! Man was that a Gr8 idea!

Tried this recipe?Mention @Great8Friends or tag #gr8food!

SaveSave

SaveSave