Scotts Chili Recipes

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

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 THREE BEAN CHILI

Steps:

• 1. Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
• 2. Add the cumin and cook, stirring, for 1 minute.
• 3. Add the ground beef and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chili powder and red pepper flakes, oregano and salt and pepper. Lower heat and simmer, partially covered, stirring from time to time, for 30 minutes.
• 4. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.