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.
- 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: 497kcalCarbohydrates: 51gProtein: 47gFat: 12gSaturated Fat: 4gCholesterol: 92mgSodium: 1124mgPotassium: 1512mgFiber: 14gSugar: 7gVitamin A: 380IUVitamin C: 11.5mgCalcium: 209mgIron: 8.9mg