I was running low on grocery money this week so I chose to skip Week 29: Salads that don’t suck and instead bought meals I could stretch into many portions like pasta and polenta.
This was the most expensive dish I made all week, but I got five portions out of it, and I split the provided recipe in half.
A little background, since tri-tip chili with bacon fat in it isn’t really what we do around here (though it should be, every week, lol): I recently needed a big bowl of chili for a work lunch and turned to Chef Brian for a killer recipe.
All I told him was that it had to have tri-tip in it, and you work your magic from there.
The chili didn’t take a lot of effort to make and turned out absolutely delicious. So delicious that I decided to make it again, and this time, I wrote about it.
Keep reading for the recipe and instructions.
Tri Tip Chili
3-4 T vegetable oil (you can use bacon fat if you have any but not necessary)
4-5 pounds of tri tip, cut into 1″ cubes
2 yellow onions, medium dice
4 cloves garlic, minced
2 red bell peppers, medium diced
4 fresno chiles, small diced
3 dried ancho chiles, toasted, soaked, and pureed (seeds removed)
1 small can tomato paste
1 T chili powder
1 T cumin
1 1/2 t coriander
1 T paprika
1 1/2 t cocoa powder
1 1/2 t chipotle chile powder
1 bottle of beer, preferably something darker like an ale, maybe negro modelo or dos equis amber
6 roma tomatoes, cut into 1/8 ” pieces
3-4 cups chicken or beef stock (enough to cover the meat)
salt and pepper, to taste
Corn flour or corn starch, if needed to thicken
Sour cream and cilantro to garnish
1. Heat a large shallow pot over a medium-high heat. Season tri-tip cubes with salt and pepper. Sear tri-tip cubes until brown and seared on all sides. Do it in small batches to get a good sear. Remove the tri-tip from the pot and reserve.
2. Add the onion, garlic, peppers and chiles to the pot you used to sear the meat. Cook for 3-4 minutes, until the vegetables soften.
3. Add the tomato paste, ancho chile paste and next 6 spices. Cook until the mixture is well mixed and begins to stick to the bottom–but be careful not to burn anything!–about 5 minutes.
4. Deglaze the pan with the beer (pour the beer into the pot and use a spatula to pull all the brown stuff on the bottom of the pan into the mix). Reduce heat to low and mix well.
5. If you’ve been doing this in a pot and plan to cook the chili on the stove, at this point you should add the tomatoes, seared tri-tip and the chicken stock so the meat is almost covered. Bring to a boil, reduce to a simmer and cover, cooking on low for 2-3 hours, or until the tri tip is fall apart tender. You can also put the pot in the oven at 275-300 degrees for the same amount of time (2-3 hours).
You can also move the chili to the slow cooker before you add the tomatoes, meat and stock, add them in the slow cooker and cook on low for 2-3 hours (best if you don’t have a dutch oven to cook this in).
6. When the meat is tender, season with salt and pepper to taste. If the chili is a little to thin then you can add corn flour and allow that to thicken it, or mix corn starch (1 T to 1 T of water) into the chili to thicken it to the desired consistency.
Garnish with sour cream and picked cilantro, then dig in!