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Tri Tip Chili

A hearty and flavorful chili made with tender tri tip and a variety of spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds tri tip trimmed and diced
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 bell peppers diced (red and green for color)
  • 2 cans 15 ounces diced tomatoes
  • 2 cans 15 ounces kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium-high heat.
  2. Sear the tri tip until browned.
  3. Add diced onion, garlic, and bell peppers to the pot.
  4. Sauté the vegetables until softened.
  5. Stir in the diced tri tip, diced tomatoes, kidney beans, and beef broth.
  6. Add chili powder, cumin, smoked paprika, salt, and black pepper.
  7. Bring to a boil, then reduce heat and let it simmer uncovered for 1 hour.
  8. Stir in Worcestershire sauce and hot sauce if using.
  9. Taste and adjust seasoning if needed.
  10. Serve hot in bowls.

Notes

Letting the chili cool and refrigerating overnight enhances its flavors.