Tom’s Famous Chili

Submitted by on Thursday, November 6, 2008 13:40
Posted in category Meat and Marinades, Soup

Tom’s Famous Chili is an award winning chili, which is rarely the same thing twice. Below you will see my general guidelines, but I rarely stick to them. Next time I am going to add some more beans, some more chili powder, some more rotel, and maybe even a little oregano. We typically make this every Halloween and then at least once a month until it is too hot outside to eat chili.


  • 3 pounds tri-tip, cut into ¼ inch cubes
  • 2 Tablespoons Vegetable oil
  • 1 pound ground sausage
  • 1 large white onion finely chopped
  • 2 tablespoons garlic
  • 1 can chicken broth
  • 1 can beef broth
  • 5 cans Rotel
  • 15 ounces tomato sauce
  • 2 cans kidney chili beans
  • 2 cans black chili beans
    2 cans pinto chili beans
  • 2 tablespoons cumin
  • 3 tablespoons Gebharts chili powder
  • Juice from 1 lime
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon green Tabasco
  • 1 tablespoon brown sugar
  • 1 teaspoon Masa Harina (or regular flour)


  • Brown tri-tip in batches in vegetable oil, remove and set aside. Brown sausage in same pan, then add onions and cook until tender. Add garlic and cook a couple minutes. Add beef, broth, rotel, tomato puree, beans, cumin, chili powder, garlic and onion powders, Tabasco,  and lime juice. Cook a couple hours. After beef is tender, add brown sugar and Masa Harina, cook another hour. Enjoy.


  • Serve with cheese, sour cream, and cornbread.
  • This freezes well.
  • Is often better the next day, whether frozen or just stuck in the fridge.
  • I often start this in the morning to have it ready for dinner and left overs for a couple weeks.

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