Chili is a classic comfort food that brings warmth and bold flavors to any table. By using tri tip, a tender and flavorful cut of beef, we take this beloved dish to a whole new level. This recipe combines the rich, juicy texture of tri tip with traditional chili spices for a hearty meal that’s perfect for gatherings or cozy nights in.
We love how the tri tip adds a robust, beefy depth that sets this chili apart from the usual ground beef versions. Whether you’re a chili enthusiast or looking to impress with a unique twist, this recipe is straightforward and satisfying. Let’s dive into making a chili that’s packed with flavor and sure to become a favorite in your recipe collection.
Ingredients
To create our Chili Recipe with Tri Tip that bursts with flavor and tender beef, we carefully select every ingredient to build depth and richness. Below is the organized list of everything we need to craft this remarkable dish.
Meat and Protein
We start with the star ingredient—the beef tri tip. Its robust texture and marbling deliver a hearty, satisfying chili experience.
- 2 pounds tri tip roast, trimmed and cut into 1-inch cubes
- 1 tablespoon vegetable oil (for browning the meat)
Vegetables and Aromatics
These ingredients add the essential base flavors and aromatic depth that make every bite memorable.
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1-2 jalapeño peppers, seeded and finely chopped (optional for heat)
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (15 oz) can kidney beans, drained and rinsed
Spices and Seasonings
The signature spice blend defines our chili’s bold profile. We balance heat, earthiness, and warmth perfectly.
| Spice | Measurement |
|---|---|
| Chili powder | 3 tablespoons |
| Ground cumin | 2 teaspoons |
| Smoked paprika | 1 teaspoon |
| Oregano (dried) | 1 teaspoon |
| Cayenne pepper | ¼ teaspoon (optional) |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
Liquids and Other Ingredients
These components create the chili’s rich sauce and help tenderize the tri tip slowly for optimal texture.
- 2 cups beef broth
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro
Each ingredient plays a vital role in building layers of flavor that transform simple chili into a crowd-pleasing main course. Let’s move on to the preparation steps to bring these ingredients to life.
Equipment Needed
To create our Chili Recipe With Tri Tip perfectly, we use a selection of essential tools that ensure precise cooking and deep flavor development. Here’s a detailed list of the Equipment Needed:
- Large heavy-bottomed pot or Dutch oven
Ideal for searing the tri tip and slow simmering the chili to develop rich layers of flavor without sticking or burning.
- Sharp chef’s knife
For chopping onions, garlic, bell peppers, and trimming the tri tip with precision and ease.
- Cutting board
A sturdy surface dedicated to safely prepping the meat and vegetables.
- Wooden spoon or silicone spatula
To stir the chili gently during cooking without damaging your cookware or losing heat.
- Measuring spoons and cups
Critical for accurate spice blending and adding liquids, maintaining the recipe’s balance.
- Colander or strainer
To rinse canned beans or drain any excess liquid from ingredients before adding to the pot.
- Tongs
Essential for turning and handling the tri tip during searing without piercing the meat, retaining juices.
- Instant-read meat thermometer (optional but recommended)
To check the internal temperature of the tri tip for perfect doneness before shredding or cutting.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot | Searing meat, simmering chili |
| Sharp chef’s knife | Chopping vegetables, trimming meat |
| Cutting board | Safe, stable prep surface |
| Wooden spoon / silicone spatula | Stirring chili during cooking |
| Measuring spoons and cups | Accurate spice and liquid measurement |
| Colander/strainer | Rinsing and draining ingredients |
| Tongs | Handling and searing tri tip |
| Instant-read thermometer | Checking meat temperature for doneness (optional) |
Prep Work
Before we begin cooking our Chili Recipe With Tri Tip, proper preparation is key to ensuring every ingredient shines. Let’s carefully handle the tri tip, chop fresh vegetables, and measure our signature spices for a flawless cooking process.
Preparing the Tri Tip
Start by trimming any excess fat from the beef tri tip to avoid heavy grease during cooking. Next, pat the meat dry with paper towels; this will help us achieve a perfect sear. Slice the tri tip into 1-inch cubes for even cooking and tender bites throughout our chili. Using tongs, handle the meat gently to preserve its texture.
Tip: If you want to maximize flavor penetration, consider seasoning the tri tip cubes lightly with salt and pepper before the searing stage.
Chopping Vegetables
For fresh aromatics and texture, chop the following vegetables uniformly:
- Onions: Peel and dice into small ½-inch pieces.
- Garlic: Mince finely to release its punchy aroma.
- Bell Peppers: Remove seeds and membranes, then dice into ½-inch cubes.
Uniform chopping ensures even cooking and a balanced distribution of flavors in every spoonful.
| Vegetable | Prep Details | Chop Size |
|---|---|---|
| Onions | Peel and dice | ½ inch cubes |
| Garlic | Peel and mince | Fine |
| Bell Peppers | Deseed and dice | ½ inch cubes |
Measuring Spices
Accurate measurement of our spice blend drives the harmonious flavor profile of our tri tip chili. Gather measuring spoons and cups to portion:
- Chili powder
- Ground cumin
- Smoked paprika
- Oregano
- Cayenne pepper
- Salt and black pepper
Measure each spice carefully and mix them in a small bowl for easy sprinkling during cooking.
| Spice | Measurement | Notes |
|---|---|---|
| Chili powder | 2 tablespoons | Adds depth and mild heat |
| Ground cumin | 1 tablespoon | Provides earthiness |
| Smoked paprika | 1 teaspoon | Imparts smoky undertones |
| Oregano | 1 teaspoon | Adds herbaceous brightness |
| Cayenne pepper | ¼ teaspoon | Adjust for desired heat level |
| Salt | 1 teaspoon | Enhances all flavors |
| Black pepper | ½ teaspoon | Adds subtle sharpness |
Having all our ingredients prepped and measured allows us to focus on layering flavors and building our exceptional Chili with Tri Tip.
Cooking Instructions
Follow these step-by-step instructions to create a rich, savory Chili Recipe With Tri Tip that delivers bold flavors and tender beef in every bite.
Browning the Tri Tip
- Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the cubed tri tip in a single layer, avoiding overcrowding. Brown in batches if necessary.
- Cook the meat for 4-5 minutes per side until it develops a deep brown crust.
- Use tongs to turn the pieces, ensuring even browning on all sides.
- Remove the browned tri tip to a plate and set aside. This step locks in juices and builds a rich base flavor.
Sautéing Vegetables and Aromatics
- In the same pot, reduce heat to medium and add 1 large chopped onion, 4 minced garlic cloves, and 1 diced bell pepper.
- Stir and cook for 5-6 minutes until vegetables soften and become fragrant.
- Season with a pinch of salt to help draw moisture from the veggies.
- This process releases essential aromatics, layering flavor beneath the beef.
Combining Ingredients in the Pot
- Return the browned tri tip to the pot.
- Add the measured spice blend—2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper—sprinkle evenly over the meat and vegetables.
- Stir thoroughly to coat all ingredients with spices.
- Pour in:
- 2 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
| Ingredient | Quantity |
|---|---|
| Beef broth | 2 cups |
| Diced tomatoes | 1 (14-ounce) can |
| Tomato paste | 1 (6-ounce) can |
- Mix everything well to combine evenly in the pot.
Simmering the Chili
- Bring the mixture to a gentle boil over medium heat.
- Reduce heat to low, cover the pot with a lid slightly ajar.
- Simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Check the tri tip for tenderness. It should be fork-tender and infused with spices.
- Adjust seasoning if needed, adding more salt or cayenne pepper to taste.
- For thicker chili, simmer uncovered for the last 15 minutes. For thinner, add more beef broth as desired.
By carefully browning the tri tip and layering flavors with sautéed vegetables and spices, this Chili Recipe With Tri Tip unlocks an exceptional and hearty experience every time.
Serving Suggestions
To truly appreciate our Chili Recipe With Tri Tip, pairing it with complementary sides and toppings elevates every bite. Here are some of our favorite ways to serve and savor this rich, hearty chili.
Classic Accompaniments
- Cornbread: The subtle sweetness and crumbly texture of cornbread balance the spicy, meaty chili perfectly. Serve warm with a pat of butter.
- Rice: A bed of steamed white or brown rice helps soak up the chili’s robust sauce, creating a satisfying and filling meal.
- Tortilla Chips: We love crispy tortilla chips for scooping chili or adding crunch as a side snack.
Toppings to Enhance Flavor and Texture
Adding toppings offers customization and exciting textures. Consider these:
- Shredded Cheddar or Monterey Jack Cheese: Melts wonderfully over hot chili, adding richness.
- Sour Cream or Greek Yogurt: Cool and creamy, these tame the chili’s heat and add tang.
- Fresh Cilantro: Bright and herbaceous, it brightens each bite.
- Diced Red Onion: Adds a crisp, sharp contrast.
- Sliced Jalapeños: For those who want extra heat.
- Avocado Slices or Guacamole: Add creamy smoothness that complements the beefy tri tip.
Beverage Pairings
With the bold flavors of tri tip chili, drink choices can heighten the experience:
| Beverage | Flavor Profile | Why It Works |
|---|---|---|
| Lager or Amber Ale | Crisp maltiness with mild hops | Cleanses palate, balances spice |
| Zinfandel Wine | Fruity and peppery | Matches the chili’s intensity |
| Iced Tea | Mildly sweet or unsweetened | Refreshes without overpowering |
| Sparkling Water | Neutral and effervescent | Cleans palate, lightens heaviness |
Suggested Serving Process
To present our chili like pros:
- Spoon chili into deep bowls to keep the warm aromatic steam trapped.
- Offer rice or cornbread on the side, letting guests choose their base.
- Arrange toppings in small bowls or ramekins so everyone personalizes their bowl.
- Garnish each serving with fresh cilantro and a wedge of lime if desired.
- Serve with chilled beverage options to refresh the palate between hearty bites.
By carefully pairing our Chili Recipe With Tri Tip with thoughtfully chosen sides, toppings, and drinks, we create a spectacular meal experience that highlights the intense flavor and tender texture of this unique chili twist.
Make-Ahead Tips
To maximize flavor and save time, making this Chili Recipe With Tri Tip ahead is a smart approach. Here are detailed strategies to prepare and store the chili for optimal taste and convenience.
Prepare and Store Properly
- Cook the chili completely following the recipe steps and allow it to cool at room temperature for about 30 minutes.
- Transfer the chili to an airtight container, leaving about 1 inch of headspace for expansion.
- Label the container with the date to keep track of freshness.
Refrigeration Guidelines
- Store the chili in the refrigerator for up to 4 days.
- When ready to serve, reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking.
- Use a thermometer to ensure the chili reaches an internal temperature of 165°F (74°C) before serving.
Freezing Tips
- This chili freezes exceptionally well due to the rich texture of tri tip and robust spices.
- Portion the chili into freezer-safe containers or heavy-duty freezer bags.
- Remove excess air to prevent freezer burn and seal tightly.
- Freeze for up to 3 months without compromising flavor or texture.
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat on stovetop to 165°F (74°C) |
| Freezer | Up to 3 months | Thaw overnight in fridge then reheat gently |
Flavor Enhancement Over Time
“Chili often tastes even better the next day as the tri tip absorbs spices deeper and the flavors meld beautifully.” We recommend making your chili a day ahead to let it develop complex layers of richness and savory depth.
Thawing and Reheating Frozen Chili
- Thaw frozen chili overnight in the refrigerator for safe defrosting.
- Reheat slowly in a heavy-bottomed pot over low to medium heat.
- Stir frequently to redistribute heat and preserve the tender texture of the tri tip.
- Add a splash of beef broth or water if the chili appears too thick after reheating.
By following these Make-Ahead Tips we ensure your chili remains flavorful, tender, and ready to enjoy with minimal effort on serving day.
Storage and Reheating
Proper storage and reheating are essential to maintain the rich flavors and tender texture of our Chili Recipe With Tri Tip. Follow these guidelines to enjoy your chili just as much the next day or even weeks later.
Cooling and Storing
- Allow the chili to cool at room temperature for no more than 2 hours before storing. This prevents bacterial growth and keeps flavors fresh.
- Transfer the chili into airtight containers. This locks in moisture and prevents absorption of other fridge odors.
- Label containers with the date to track freshness easily.
Refrigeration Guidelines
| Storage Method | Maximum Duration | Ideal Reheating Temperature |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat to 165°F (74°C) internally |
- Keep the chili in the fridge for up to 4 days.
- When reheating, ensure the internal temperature reaches 165°F (74°C) to guarantee safe consumption.
- Stir the chili occasionally during reheating for even heating and to restore the rich consistency.
Freezing Tips
- Our chili freezes perfectly, allowing you to prepare larger batches ahead of time.
- Use freezer-safe, airtight containers or heavy-duty freezer bags.
- Leave about 1 inch of space at the top of containers to allow for expansion.
| Storage Method | Maximum Duration | Thawing Recommendations |
|---|---|---|
| Freezer | Up to 3 months | Thaw overnight in refrigerator or gently in microwave |
Reheating Frozen Chili
- For best results, thaw chili overnight in the refrigerator.
- Reheat thawed chili on the stove over medium heat, stirring frequently until it reaches 165°F (74°C).
- Alternatively, microwave in a microwave-safe dish on medium power, stirring every 2-3 minutes until hot throughout.
Flavor Enhancement After Storage
“Chili often tastes even better the next day as the flavors have more time to meld.”
- Consider adjusting seasoning after reheating by adding a pinch of salt, chili powder, or a splash of beef broth if the chili seems thickened.
- Garnish freshly before serving with your favorite toppings like shredded cheese or sour cream to revive the vibrant flavors.
By following these Storage and Reheating tips, we ensure our Chili Recipe With Tri Tip stays delicious and hearty anytime we enjoy it.
Conclusion
This chili recipe with tri tip brings a fresh and flavorful twist to a beloved classic. By using a tender cut of beef and layering in carefully balanced spices and vegetables, we create a dish that’s both hearty and memorable. Whether you’re cooking for a crowd or enjoying a cozy night in, this recipe delivers rich, satisfying flavors every time.
With simple preparation and smart storage tips, it’s easy to enjoy this chili again and again. We’re confident it will become a favorite in your kitchen, offering bold taste and tender texture that stands out from the usual chili fare. Give it a try and savor the difference tri tip makes.
Frequently Asked Questions
What makes tri tip a good choice for chili?
Tri tip is tender and flavorful, offering a richer, beefier taste than traditional ground beef. Its texture holds well during slow cooking, making the chili more satisfying and unique.
What ingredients are needed for tri tip chili?
Key ingredients include beef tri tip, onions, garlic, bell peppers, a spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper), and liquids like broth or tomato sauce to create a rich sauce.
What equipment do I need to cook tri tip chili?
You’ll need a large heavy-bottomed pot or Dutch oven, a sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons, colander, tongs, and optionally, an instant-read meat thermometer.
How should I prepare the tri tip for chili?
Trim excess fat, pat the meat dry, and cut it into 1-inch cubes for even cooking. This ensures the meat browns well and remains tender throughout the simmering process.
How long do I need to simmer the chili?
Simmer the chili slowly until the tri tip is tender and flavors meld, usually about 1.5 to 2 hours. Stir occasionally to prevent sticking and enhance taste.
Can I make this chili ahead of time?
Yes, the chili can be made ahead. Cool it properly, store in airtight containers, refrigerate for up to 4 days, or freeze for up to 3 months. Flavors often improve after resting overnight.
What are the best side dishes and toppings for tri tip chili?
Serve with cornbread, rice, or tortilla chips. Toppings like shredded cheese, sour cream, cilantro, and avocado enhance the flavor. Pair with beverages like lager, Zinfandel wine, iced tea, or sparkling water.
How do I store and reheat leftover chili?
Cool chili within 2 hours, store in airtight containers, and refrigerate or freeze. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety and best taste.