Spartan Tri Tip Chili Recipes

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SPARTAN TRI TIP CHILI



Spartan Tri Tip Chili image

This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!

Provided by AccountKiller

Categories     Chili Without Beans

Time 4h5m

Yield 8

Number Of Ingredients 20

8 slices bacon
¼ cup vegetable oil
3 pounds beef tri tip, cut into 1/2-inch cubes
1 large sweet onion, chopped
6 cloves garlic, crushed
3 jalapeno peppers, diced
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 (14.5 ounce) cans diced tomatoes
1 (12 fluid ounce) can or bottle dark beer (such as Shiner Bock®)
2 fluid ounces tequila
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
4 cups beef stock
4 chipotle peppers in adobo sauce, chopped
½ cup steak sauce
1 (11 ounce) can Mexican-style corn, drained
1 green bell pepper, diced

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.
  • Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.
  • Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.
  • Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.

Nutrition Facts : Calories 592.8 calories, Carbohydrate 25.1 g, Cholesterol 168.1 mg, Fat 26.8 g, Fiber 6.2 g, Protein 54.9 g, SaturatedFat 7.9 g, Sodium 1590.4 mg, Sugar 7.8 g

SPARTAN TRI TIP CHILI



Spartan Tri Tip Chili image

This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!

Provided by AccountKiller

Categories     Chili Without Beans

Time 4h5m

Yield 8

Number Of Ingredients 20

8 slices bacon
¼ cup vegetable oil
3 pounds beef tri tip, cut into 1/2-inch cubes
1 large sweet onion, chopped
6 cloves garlic, crushed
3 jalapeno peppers, diced
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 (14.5 ounce) cans diced tomatoes
1 (12 fluid ounce) can or bottle dark beer (such as Shiner Bock®)
2 fluid ounces tequila
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
4 cups beef stock
4 chipotle peppers in adobo sauce, chopped
½ cup steak sauce
1 (11 ounce) can Mexican-style corn, drained
1 green bell pepper, diced

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.
  • Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.
  • Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.
  • Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.

Nutrition Facts : Calories 592.8 calories, Carbohydrate 25.1 g, Cholesterol 168.1 mg, Fat 26.8 g, Fiber 6.2 g, Protein 54.9 g, SaturatedFat 7.9 g, Sodium 1590.4 mg, Sugar 7.8 g

SPICY TRI-TIP CHILI



Spicy Tri-Tip Chili image

Award winning recipe from Backwoods BBQ in Corona, Ca as per the newspaper clipping I saw. Their chili is spicy and addictive!

Provided by djunqx

Categories     Beans

Time 2h30m

Yield 4-10 serving(s)

Number Of Ingredients 15

2 lbs tri-tip roast
6 cups tomato sauce
3 cups canned pinto beans
3 cups canned black beans
1/2 large white onion, diced
1/2 bunch cilantro, chopped fine
1/2 cup canned diced jalapeno
1/4 cup chili powder
1/4 cup masa corn flour
3/4 tablespoon ground cumin
1/2 tablespoon ground pepper
1/2 tablespoon granulated garlic
1/2 tablespoon seasoning salt
1/2 tablespoon garlic salt
1/2 tablespoon red pepper flakes

Steps:

  • Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:.
  • All tablespoons should be heaping, not level.
  • The heating and thickening is simple and forgiving as long as you do not burn it.
  • Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.

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Top Asked Questions

How to cook tri tip chili?
Slice the tri tip into small pieces and stir that into the chili pot as well. Finish cooking the chili. Finally, stir in the tomato paste. Cover the pot and simmer over very low heat for 2 more hours. This time simmering is crucial to a chili that is well balanced and tri tip that will melt in your mouth.
What are the ingredients in tri tip chili?
Not only is it full of tender tri tip, but you’ll also find bell pepper, beans, onion, diced tomatoes, and lots of seasoning as well. Feel free to alter this chili to your liking, and add or substitute ingredients to fit your family’s preferences. The seasoning in this chili makes for some tasty magic.
How to make a chili pot?
Pour the tomatoes, beef broth, and beans into a large pot. Remove the vegetables and meat from the grill. Carefully pour the smoked vegetables into the pot with the tomatoes and beans. Slice the tri tip into small pieces and stir that into the chili pot as well.
How to make chili on the grill?
Set the baking pan on the grate of your smoker, close the lid and smoke the veggies and meat at 225 degrees F for about two hours. Make the chili base. When your tri tip and vegetables are almost done smoking, prepare the base of your chili. Pour the tomatoes, beef broth, and beans into a large pot. Remove the vegetables and meat from the grill.

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