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!
Course: Beef, Main Course
Keyword: Beef Chili
3poundstrimmed and cubed, bite size Tri-Tip roast or Sirloin roast
½cupGephardt Chili Powder
1TablespoonNew Mexico Chili Pepper, it’s in a powder form typically found in the Hispanic food section with other dried peppers and seasonings
1teaspoonground black pepper
½teaspoonhot pepper sauce, Tabasco or your favorite sauce
14 ½ounce canbeef broth
15ouncecan tomato sauce
Prevent your screen from going dark
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 potatoesbeans (kidney, pinto or any of your favorites)grated cheese sour cream chopped onionpickled jalapeños cilantro
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!