Champion Chili Recipe with Smoked Tri-Tip
Learn the one technique that is the secret to champion chili + instructions for how to prepare this winning recipe on the grill, smoker, oven or slow cooker.
Servings: 8
Ingredients
- 2.5 pound tri-tip
- 5 tbsp Code 3 Spices 5-0 Rub
- 5 tbsp Code 3 Spices Backdraft Rub
- 2 cups beef stock
- 28 ounce can san marzano crushed tomatoes
- 32 ounces canned kidney beans
- 32 ounces canned navy beans
- 1 bay leave
- 2 dried chiles
Instructions
- Heat grill to 250 degrees with indirect heat (see alternate cooking methods below).
- Rub tri-tip with 2 tablespoons 5-0 and 2 tablespoons Backdraft Rub. Smoke to an internal temperature of 130F (about 45 minutes to 1 hour). Rest for 15 minutes.
- Place the Dutch oven on the grill over indirect heat, and increase the heat to 350 degrees.
- Cube meat. Add it along with 1 tablespoon of each rub to the Dutch oven. Sauté with the grill lid closed for 15 minutes, stirring occasionally.
- Add beef stock, tomatoes, beans, bay leaf, chiles and 1 tablespoon more of each rub. Close the grill and simmer for 2 hours, stirring every 30 minutes. (do not put the lid on the pot).
- Finish by stirring in 1 tablespoon more of each rub, remove the dried chiles and bay leaf, and serve.
Nutrition
Calories: 497kcal | Carbohydrates: 51g | Protein: 47g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 1124mg | Potassium: 1512mg | Fiber: 14g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 11.5mg | Calcium: 209mg | Iron: 8.9mg