A Chili Cheeseburger is the ultimate in over the top meaty eats. To take these burgers to an even higher level of awesome, I topped them with my glorious smoky tri-tip chili. We’re talking layers of tasty indulgence, perfect for a weekend cookout or tailgating with your crew. Full mouths, messy hands, can’t lose.
To be completely honest with you, I could just eat the chili by the bowlful and be a happy little camper. I think a good chili cheeseburger needs a chili that can stand on its’ own. That way the burger just adds that extra layer of mmmmmmm (and cheese) to bring everything together. This chili is loaded with layers of flavor. From the homemade South of the Border Spice Rub, to the smoky meats and veggies, this chili packs a punch on every level. Spooned on top of a juicy chuck roast patty with some sour cream to tie it all together and we are good to go. Just have lots of napkins on hand.
This epic Tri-Tip Chili Cheeseburger comes to you today as a celebration of National Cheeseburger Day!! You know I couldn’t let a holiday like that pass me by! I hooked up with a bunch of my favorite burger lovin’ blog buddies to bring you all cheeseburgers all day. Check out their tasty cheeseburger day contributions, grill up something amazing tonight, and tag me in your meaty conquests on Instagram!!
CHEESEBURGER RECIPES FROM THE CELEBRATING FOOD BLOGGERS:
Mac and Cheese Stuffed Cheeseburger | Ashlee Marie
Bacon Cheeseburger Pie | Creations by Kara
Cheeseburger Pasta | The Baker Upstairs
Cheeseburger Cobb Salad | Real Mom Kitchen
Instant Pot Cheeseburger Soup | 365 Days of Slow Cooking
Easy Cheeseburger Dip | Gather for Bread
MY OTHER CHEESEBURGER RECIPES:
Bacon Mac and Cheese Stuffed Burgers
Red, White, and Blue Cheese Stuffed Burgers
Sweet Bourbon Burgers with Crispy Onion Straws
Steakhouse Butter Burgers
Garlic Butter Burgers
Grilled Lentil Burgers
CHEESEBURGER RECIPES FROM OTHER AWESOME BLOGGING BUDDIES:
Cheeseburger Stuffed Jalapeno Poppers | The Recipe Critic
Sharp Cheddar and Crispy Onion Burgers | A Mind”full” Mom
Reverse Seared Coffee Rub Burgers | Foodtastic Mom
DaBomb Burger with Balsamic Onions | Joy In Every Season
Firecracker Burgers | Mom Loves Baking
Spicy Cheeseburger Dip | Southern Plate
- 1 2-3 pound tri tip roast
- 1 large sweet onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 4 cloves garlic minced
- 1 Tablespoon olive oil
- 1 28 oz can diced tomatoes
- 2 cups beef broth
- 1 14 oz can pinto beans drained and rinsed
- 1 14 oz can black beans drained and rinsed
- 2 Tablespoons tomato paste
- 2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds 80/20 ground chuck
- 4 or 8 hamburger buns 4 if you're building double stacked burgers, 8 for singles
- 8 slices sharp cheddar cheese
- sour cream as garnish
- Preheat your grill or smoker to 225 degrees with thin blue smoke from soaked wood chips or chunks.
- While your grill preheats, prepare your meat and vegetables for smoking. Lay a large piece of aluminum foil on a baking sheet. Evenly spread the onions, peppers, and garlic across the foil and drizzle with the olive oil. Set an elevated cooling rack over the vegetables.
- In a mixing bowl, combine all of the ingredients for the South of the Border Rub. Sprinkle the rub on all sides of the tri tip. Reserve about a tablespoon of the rub to season the burgers later and sprinkle any remaining rub over the vegetables on the sheet pan.
- Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about two hours.
- 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. Carefully pour the vegetables into the pot. Slice the tri tip into small pieces and stir that into the chili pot as well. Finally, stir in the tomato paste. Cover 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. Stir the pot regularly while simmering to prevent burning. You can also do this step in a crock pot on low heat.
- When you're about ready to eat, it's time to make the cheeseburgers! Preheat your grill to high heat (400-450 degrees F). Form your ground chuck into 8 1/4 pound patties. Season the patties with the reserved South of the Border Rub and place on the grill.
- Grill the patties until they are 160 degrees F, add the sharp cheddar, and cook until nice and melty. Stack the patties on toasted hamburger buns, pour on a ladle full of the tri tip chili, and a spoonful of cool sour cream. Serve with lots of napkins and enjoy!!