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.
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!
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.
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!