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.
Prep Time15 minutes mins
Cook Time3 hours hrs 30 minutes mins
Total Time3 hours hrs 45 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
- 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
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.
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