SPARTAN TRI TIP CHILI
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
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
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
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.
SPARTAN TRI TIP CHILI
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
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
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