Smoked Tri Tip Chili
This Smoked Tri Tip Chili is the perfect, hearty chili when you have leftover tri tip to use up, or you’re simply looking for a tasty meal on a cool day. Packed full with all the good stuff, this chili will leave you full and satisfied.
Servings: 6 people
Ingredients
- 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
- 1 Tablespoon olive oil
- 1 28-ounce can diced tomatoes
- 2 cups beef broth
- 1 14-ounce can pinto beans drained and rinsed
- 1 14-ounce can black beans drained and rinsed
- 2 Tablespoons tomato paste
Chili Seasoning Spice Blend
- 1 Tablespoon fine 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
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat the smoker. Preheat your grill or smoker to 225 degrees F using your favorite hardwood. I recommend oak for this recipe.
- Prep the veggies and steak. 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 and place the tri tip on the rack.
- Make the seasoning. In a mixing bowl, combine all of the ingredients for the chili seasoning spice blend. Sprinkle the rub on all sides of the tri tip and sprinkle any remaining rub over the vegetables on the sheet pan.
- Smoke the meat and vegetables. 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. 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.
- 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. Stir the pot regularly while simmering to prevent burning. You can also do this step in a crock pot on low heat.
- Add toppings and serve immediately. Serve your finished chili with sour cream, avocados, candied jalapenos, and a sprinkle of your favorite cheese.
Nutrition
Calories: 632kcal | Carbohydrates: 48g | Protein: 62g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 496mg | Potassium: 1806mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1592IU | Vitamin C: 59mg | Calcium: 185mg | Iron: 9mg