Smoked Tri-Tip Chili
Try this Smoked Tri-Tip Chili recipe, or contribute your own.
Try this Smoked Tri-Tip Chili recipe, or contribute your own.
- 4 cloves garlic peeled
- kosher salt and ground black pepper
- 1 cup strong coffee
- 2 tsp. ground cumin
- one 15-ounce can black beans drained and rinsed
- 1 tbsp. brown sugar
- 32 ounces beef stock
- 3 tbsp. chili powder
- one 28-ounce can diced tomatoes
- 1 double r ranch tri-tip approximately 3 lbs.
- one 5-ounce can tomato paste
- two 10.7-ounce cans tomato puree
- 2 tbsp. maggi liquid seasoning (available in the internati
- 1 shallot bulb peeled
- 1 tbsp. smoked paprika
- 1.5 tbsp. badia complete seasoning blend (available in the i
- 1/2 tsp. chipotle powder
- 1/4 tsp. cayenne powder (add more for spicier chili)
- one 15-ounce can kidney beans drained and rinsed
- Carbohydrate 28.5579911561143 g
- Cholesterol 0 mg
- Fat 0.92126626528 g
- Fiber 0.251999988555908 g
- Protein 18.9203050765257 g
- Saturated Fat 0.33267465872 g
- Serving Size 1 1 recipe (1158g)
- Sodium 1961.689783616 mg
- Sugar 28.3059911675584 g
- Trans Fat 0.0861029317440001 g
- Calories 191 calories
Step-by-step
- Preheat one charcoal chimney full of charcoal briquets.
- Place ashed over briquettes on one side of the bottom grate of a kettle grill to create a 2-zone cooking surface.
- Add 2-3 chunks of your favorite smoking wood to the charcoal, replace the top grill grate, and cover the grill.
- Adjust bottom vents to maintain a temperature of 225-250 degrees.
- Remove any excess fat from the tri-tip and season it liberally on all sides with Kosher salt and pepper.
- Place the roast on the cool side of the grill as far from the charcoal as possible.
- Cover the grill, positioning the top vent directly above the roast.
- Allow the roast to smoke for approximately 2 hours until it reaches an internal temperature of 130 degrees and remove it from the grill.
- Allow the roast to rest for 20 minutes then cut into ½ inch cubes.
- In a large stockpot, combine beef stock, tomato paste, diced tomatoes (with liquid), tomato puree, and coffee.
- Grate garlic cloves and shallot into the liquid mixture then add the remaining dry ingredients.
- Bring the mixture to a boil then reduce the heat to low.
- Add the cubed smoked tri-tip and beans to the stockpot.
- Allow the chili to simmer for 3-4 hours until reduced slightly and has thickened.
- Add Kosher salt to taste and serve with a selection of chili toppings including, sour cream, grated cheddar cheese, diced onion, diced jalapenos, hot sauce, and cilantro.
My Smoked Tri-Tip Chili Journey: From Grill to Bowl
As a busy working mom, finding time for elaborate cooking can be a challenge. Weekends are my sanctuary, a time for creativity and relaxation, and what better way to unwind than by crafting a hearty and flavorful meal? This past Saturday, I decided to tackle a smoked tri-tip chili, a recipe I'd been eyeing for weeks. I'm not a professional chef, just a home cook who loves experimenting with flavors and sharing delicious meals with my family. The process was surprisingly easy, and the result? A rich, smoky chili that was a huge hit with everyone. It's become my new go-to weekend recipe, and I'm thrilled to share my experience with you.
The initial prep was straightforward. I started by selecting a beautiful tri-tip roast, ensuring it was properly seasoned with kosher salt and pepper – nothing too fancy, just simple, classic flavors. Then, I carefully prepped all the other ingredients – garlic, shallots, beans, and various spices. I love the earthy aroma of the spices mingling in the air. The real magic started when I fired up my charcoal grill. The scent of the smoking wood filled the air, a promise of the smoky deliciousness to come. Watching the tri-tip slowly smoke, turning a beautiful deep brown, was a truly satisfying experience. The process of slow-cooking the chili allowed the flavors to fully meld and develop a depth that only patience can achieve. It's a testament to the idea that sometimes, the simplest preparations yield the most rewarding results.
Once the smoked tri-tip was cooked to perfection, the next phase was assembling the chili. The combination of beef stock, rich tomato paste and puree, a hint of coffee for depth, and various spices created a flavorful base. Then came the star of the show – the perfectly smoked, tender tri-tip, expertly cubed and added to the simmering chili. As the chili bubbled away, the aromas in my kitchen became even more captivating, an invitation for my family to eagerly anticipate our meal. The final touch was adding the perfectly cooked beans – black and kidney beans, for a wonderful textural contrast.
This chili wasn't just a meal; it was a journey. A journey from the careful selection of ingredients to the meticulous grilling and the slow simmering process. Each step felt purposeful, a testament to the act of creating something delicious from scratch. More than just satisfying hunger, it was about embracing the art of cooking, connecting with family, and indulging in the simple pleasures of life. And for me, those pleasures are best enjoyed on a cozy weekend, surrounded by loved ones, sharing a meal that celebrates the art of creating something truly special.
The beauty of this recipe is its versatility. You can adjust the spice level to your preference, add different beans, or even incorporate other vegetables. The core flavor remains consistent, that deep, smoky richness from the tri-tip, complemented by the tangy tomatoes and rich beef stock. Serve it with your favorite chili toppings and be ready for a culinary experience that goes beyond a simple meal – it's a culinary journey into flavor and satisfaction.
This chili recipe isn’t just about food; it’s about slowing down, savoring the process, and connecting with the simple pleasure of making something delicious from scratch. It's a recipe that invites you to take your time, to appreciate the journey, and to relish in the final product, sharing it with the ones you love. Next weekend, I might try a different type of chili, maybe something bolder or spicier. But for now, this smoked tri-tip chili holds a special place in my heart, a reminder that even amidst the busyness of life, moments of culinary creativity are worth cherishing.
Tips and Variations:
- For a spicier chili, increase the amount of cayenne powder.
- Feel free to experiment with different types of beans, such as pinto beans or chickpeas.
- Add other vegetables like bell peppers or onions for extra flavor and texture.
- Garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro.
- If you don't have a charcoal grill, you can cook the tri-tip in a smoker or oven.
