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Beef chili with cornbread
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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 mins
Cook Time2 hrs
Total Time2 hrs 20 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

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!