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!

It’s always nice to have recipes handy that are 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. Scott’s World Class Chili is all of those and one of our family’s favorite meals! Joel prefers a “mainly meat” chili recipe and we knew we had a winner when we first tasted this one made by Scott, our good friend and neighbor.chili baked potato

On New Year’s Day, Joel prepares this chili in the morning and lets it simmer on the stove until football half-time when everyone helps themselves. It is our normal practice to double this recipe which makes a big pot of chili to enjoy and share and sometimes there is still enough to freeze for another time.

Scott's ChiliBecause I prefer chili with lots of “goodies” in it, 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!

Edited from the last publication date on October 23, 2016.

Scott’s World Class Chili

Author Kyle


  • 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
  • 1/2 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
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce Tabasco or your favorite sauce
  • 14 1/2 ounce can beef broth
  • 15 ounce can tomato sauce


  1. In a large bowl, mix together the beef, onion and garlic.
  2. In a large pot, brown 1/3 of the meat mixture at a time with 2 Tablespoons of oil each time.
  3. Return all of the meat mixture and any drippings back into the pot.
  4. Add remaining ingredients.
  5. Bring to a boil and then turn the heat down and simmer for 2 hours.
  6. 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


Recipe 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!






  1. Claudia Kerns | 28th Oct 15

    Yummy!!!! I love the pickled jalapeño idea!!

    • Kyle | 28th Oct 15

      Hi! The chili has a real “kick”! For those that like to “kick it up a notch” more (Joel), the pickled jalapeño is a perfect addition. Enjoy!

  2. Donna Barnecut | 3rd Nov 15

    OK…. I made this chili on Sunday for watching football all day and having something on the stove simmering all day & this did NOT disappoint anyone!! My husband and son said it was the BEST chili they had ever tasted. Definitely a recipe keeper!

    • Kyle | 3rd Nov 15

      Yay! So glad you all enjoyed it. Sounds like you might have to double the recipe next time! Thank you Donna for being such a Gr8 Friend. We love the feedback!

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