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The Tastiest Tailgate Tri Tip Chili
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Serves 8 |
Prepare at home and bring to your favorite tailgating event.
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Ingredients:
3 lb. beef tri tip, cut into 1/2 inch cubes
3 jalapeño peppers, diced
1/2 cup steak sauce
1 can diced tomatoes, 15 oz.
1 tablespoons paprika
4 cups beef stock
1 green bell pepper, diced
8 slices bacon
6 tablespoons chili powder
2 teaspoons salt
1/4 cup vegetable oil
1 sweet onion, chopped
1 can corn, 11 oz.
6 cloves garlic, crushed
1 teaspoon ground black pepper
1 tablespoons ground cumin
2 tablespoons oregano
Directions:
Cook bacon in a skillet for 10 minutes, until browned. Place on paper towels to dry. Once dry, break apart and crumble to small pieces.
Pour oil into soup pot, heat on medium heat. Separate tri tip into 4 piles. Place tri tip in soup pot and cook for 5 minutes each batch. Place cooked beef into bowl, keep warm. Once all 4 batches are cooked, place back in pot and add in jalapeno, cumin, paprika, garlic, chili powder, and onion. Cook for 5 minutes, onion should become translucent.
Drop black pepper, salt and tomatoes into soup pot. Add in steak sauce, back, beef stock, stir all ingredients together well, turn heat up and boil.
Turn down heat, stir in bell pepper and corn. Simmer soup pot contents for 3 hours. Meat should become very tender.
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The Tastiest Tailgate Tri Tip Chili
Serves 8
Ingredients:
3 lb. beef tri tip, cut into 1/2 inch cubes
3 jalapeño peppers, diced
1/2 cup steak sauce
1 can diced tomatoes, 15 oz.
1 tablespoons paprika
4 cups beef stock
1 green bell pepper, diced
8 slices bacon
6 tablespoons chili powder
2 teaspoons salt
1/4 cup vegetable oil
1 sweet onion, chopped
1 can corn, 11 oz.
6 cloves garlic, crushed
1 teaspoon ground black pepper
1 tablespoons ground cumin
2 tablespoons oregano
Directions:
Cook bacon in a skillet for 10 minutes, until browned. Place on paper towels to dry. Once dry, break apart and crumble to small pieces.
Pour oil into soup pot, heat on medium heat. Separate tri tip into 4 piles. Place tri tip in soup pot and cook for 5 minutes each batch. Place cooked beef into bowl, keep warm. Once all 4 batches are cooked, place back in pot and add in jalapeno, cumin, paprika, garlic, chili powder, and onion. Cook for 5 minutes, onion should become translucent.
Drop black pepper, salt and tomatoes into soup pot. Add in steak sauce, back, beef stock, stir all ingredients together well, turn heat up and boil.
Turn down heat, stir in bell pepper and corn. Simmer soup pot contents for 3 hours. Meat should become very tender.
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