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.
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.
Because 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.
Serve any of these on the side:
rice and/or baked potatoes
beans (kidney, pinto or any of your favorites)
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.
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!