Best Scotts Chili Recipes

SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI

Steps:

• Combine spice mixes in 2 separate containers. Set aside.
• In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
• Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
• Adjust seasoning if needed. Enjoy!

SCOTT'S CHILI

Steps:

• Heat oil in heavy saucepan.
• Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
• Add ground beef to the pot and cook until meat is evenly browned.
• Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
• Add crushed tomatoes, tomato paste, beer and water.
• Bring to boil, turn down heat and simmer covered.
• After 1 hour of simmering taste and add more chili powder if you want.
• Simmer for 1 hour more.
• Serve topped with chopped onions, cheddar cheese and sour cream if you like.
• Corn bread on the side.

SCOTT'S WORLD CLASS CHILI

Steps:

• In a large bowl, mix together the beef, onion and garlic.
• In a large pot, brown 1/3 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 cheesesour creamchopped onionpickled jalapeñoscilantro

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

SCOTT'S HATCH CHILI

Steps:

• Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
• Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.