We love Chili around here, and the season is right. Instead of ground beef, we take a page out of the competition chili handbook and swapped to tri-tip as it is lean, and will continue to stay tender when braised without falling apart. Enjoy!
Smoked Tri-Tip Chili
Chef Tom's smoked tri-tip chili is a mouthwatering dish that combines a succulent tri-tip roast with pinto and kidney beans for a robust flavor. Try it for yourself - you won't regret it!
- 2 (2-2.5 lb) tri-tip roast
Cattleman’s Grill Steakhouse Seasoning
- 2 medium yellow onions, diced
- 2 poblano peppers, diced
- 4 cloves garlic, minced
3 cups canned San Marzano Tomatoes (and sauce)
- 2 (15 oz) can pinto beans, drained, rinsed
- 2 (15 oz) can kidney beans, drained, rinsed
- 1 quart beef stock
2 tbsp Cattleman’s Grill Steakhouse Seasoning
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp red chili flakes
Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking. Trim excess fat and silver skin from the outside of the tri-tip roasts. Rub the roasts with a thin layer of binder (oil, mustard, hot sauce, etc.). Season all surfaces with Cattleman’s Grill Steakhouse Seasoning. Smoke the tri-tips on the second shelf for 60-90 minutes until the internal temperature of 115°F-120°F.
Remove from the grill and allow to rest for 20 minutes. Dice into bite-sized pieces. Remove the second shelf from the cooker and turn the temperature up to 400°F. Also, place a Lodge 7-Quart Dutch Oven in the cooker to preheat. Add a couple of tablespoons of vegetable oil in the dutch oven. Add the onions and poblanos. Cook until onions are translucent and softened. Add the garlic and tomatoes. Cook for 2-3 minutes. Add the beans, beef stock, and seasonings. Cover with the lid and cook until the chili is thickened and tri-tip is falling apart, 2.5 - 3 hours.
- Serving Size
- 9.79 oz
- per serving
- 70 grams
- 55 grams
- 11 grams
- 283 milligrams