Tri Tip Chili brings a bold twist to a classic comfort food by using tender, juicy tri tip steak instead of traditional ground beef. This cut adds rich flavor and a hearty texture that makes every bite unforgettable. Whether you’re cooking for a family dinner or a game day gathering, this chili recipe promises to satisfy with its smoky, savory notes and just the right amount of spice.
We love how versatile tri tip chili is—you can easily customize the heat level or add your favorite beans and veggies to make it your own. Plus, it’s a fantastic way to use tri tip in a new and exciting way that’s perfect for chilly evenings. Let’s dive into making this crowd-pleasing dish that’s sure to become a staple in your recipe collection.
Ingredients
To create our Tri Tip Chili, we gather fresh and robust ingredients that build layers of flavor. Precision in selecting and measuring these components ensures our chili is rich, hearty, and satisfying every time.
Meat and Protein
- 2 pounds of tri tip steak, trimmed and cut into 1-inch cubes
- 1 tablespoon vegetable oil for searing
- Optional: 1 cup cooked beans (pinto, black, or kidney) for added protein and texture
Vegetables and Aromatics
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (adjust for heat preference)
Spices and Seasonings
| Spice/Seasoning | Quantity | Purpose |
|---|---|---|
| Chili powder | 3 tablespoons | Base chili flavor |
| Ground cumin | 2 teaspoons | Adds warm earthiness |
| Smoked paprika | 1 teaspoon | Introduces subtle smokiness |
| Dried oregano | 1 teaspoon | Herbal depth |
| Salt | 1½ teaspoons | Enhances overall flavor |
| Black pepper | 1 teaspoon | Balances taste with mild heat |
Liquids and Broth
- 1 cup beef broth (preferably low sodium) to deepen meat flavor
- 1 can (14.5 oz) diced tomatoes, undrained for acidity and texture
- 1 cup tomato sauce to thicken and enrich the chili base
These well-measured components ensure our chili is perfectly balanced with tender tri tip meat, rich vegetables, bold spices, and luscious broth.
Equipment Needed
To craft the perfect Tri Tip Chili, having the right equipment is essential. Each tool ensures precise cooking and maximizes flavor development throughout the process. Below is a detailed list of what we use and why.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven | Ideal for browning tri tip and slow simmering chili |
| Sharp Chef’s Knife | For dicing onions, bell peppers, and other vegetables |
| Cutting Board | Safe and stable surface to prep ingredients |
| Measuring Spoons | For accurate spice and seasoning measurements |
| Wooden Spoon | Mixes chili evenly without scratching the pot |
| Can Opener | Opens canned tomatoes and beans |
| Ladle | Serves chili cleanly onto bowls |
| Instant-Read Thermometer | Ensures tri tip reaches the right internal temperature |
Why a Dutch Oven Works Best
We choose a large Dutch oven because it distributes heat evenly. This allows the tri tip steak to brown nicely, locking in flavor. Plus the heavy lid helps maintain moisture while the chili simmers gently for hours.
Knife Skills Matter
Using a sharp chef’s knife makes prep faster and safer. Uniformly cut vegetables cook evenly, balancing the chili’s texture. It also reduces bruising delicate spices and herbs released in final steps.
Measuring & Stirring Tools
Precision is key when adding chili powder, cumin, and smoked paprika. We use measuring spoons for consistent heat and flavor. A wooden spoon helps blend all ingredients thoroughly, helping the chili thicken without sticking.
Additional Extras for Ease
An instant-read thermometer ensures we don’t overcook tri tip—perfectly tender steak makes this chili stand out. A ladle helps portion servings without mess, ideal for family dinners or guests.
By having these essentials on hand, we create a bold and satisfying Tri Tip Chili every time. Let’s move to the cooking steps next for making this hearty dish come alive.
Prep Work
Before diving into cooking, let’s focus on preparing the tri tip and chopping the vegetables to ensure a smooth and flavorful cooking experience. Proper prep boosts flavor extraction and guarantees even cooking throughout our Tri Tip Chili.
Preparing the Tri Tip
Start by patting the 2 pounds of tri tip steak dry with paper towels. This step helps us achieve a perfect sear, intensifying the chili’s rich flavor.
- Trim any excess fat or silver skin for a cleaner taste and texture.
- Cut the tri tip into 1-inch cubes to promote even cooking and tender bites.
- Season the meat lightly with salt and pepper before searing to enhance the natural flavors.
We use an instant-read thermometer during cooking to monitor internal temperature, aiming for 135°F for medium-rare or 145°F for medium doneness, depending on your preference.
| Tri Tip Internal Temperature | Description |
|---|---|
| 135°F | Medium-Rare |
| 145°F | Medium |
Chopping Vegetables
For a vibrant and textured chili, precise chopping of vegetables is key:
- Onions: Dice 1 large yellow onion into small, uniform pieces to ensure even caramelization.
- Bell Peppers: Use 2 bell peppers, any color. Remove seeds and membranes, then chop into medium-sized pieces for a pleasant bite.
- Garlic: Mince 4 cloves finely; this will infuse the chili with a robust aroma and flavor.
- Optional Add-ins: If using jalapeños or other chilies for heat, finely chop 1-2, removing seeds if you prefer milder spice.
Keep all chopped vegetables contained and ready to add in sequence. This organization streamlines the cooking process and helps build complex flavor layers in our Tri Tip Chili.
Cooking Instructions
Follow these step-by-step instructions to create a rich, flavorful Tri Tip Chili that will impress every palate. We focus on developing deep flavors by carefully browning the meat, sautéing aromatics, and slow simmering.
Browning the Tri Tip
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add the 1-inch cubed tri tip steak in a single layer. Avoid overcrowding; brown in batches if needed.
- Sear the meat for 3 to 4 minutes per side, until it develops a deep brown crust.
- Use tongs to turn the pieces to ensure even browning on all sides.
- Remove the browned tri tip and place it on a plate; set aside.
Browning the steak creates the Maillard reaction which adds complex, savory flavors essential to our chili’s depth.
Sautéing Aromatics and Spices
- In the same Dutch oven, add 1 medium diced onion, 1 diced bell pepper, and 2 minced garlic cloves.
- Stir frequently and cook for 5 minutes until vegetables soften and become fragrant.
- Sprinkle in the spice mix: 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, and a pinch of salt and pepper.
- Toast the spices with the aromatics for 1 to 2 minutes, stirring constantly.
This step unlocks the spices’ essential oils, layering the chili with aromatic warmth and balanced heat.
Combining Ingredients in the Pot
- Return the browned tri tip to the Dutch oven.
- Add 1 can (14.5 oz) diced tomatoes with juices and 2 cups beef broth.
- Stir well to combine all ingredients evenly.
- Optionally, add 1 cup cooked beans for texture and heartiness.
- Bring mixture to a gentle boil.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Tri tip steak | 2 pounds | Protein base |
| Diced tomatoes | 14.5 oz can | Adds acidity and moisture |
| Beef broth | 2 cups | Builds rich chili base |
| Cooked beans (optional) | 1 cup | Enhances texture and body |
Simmering the Chili
- Reduce heat to low, cover partially with a lid.
- Let chili simmer gently for 1.5 to 2 hours.
- Stir occasionally to prevent sticking and encourage flavor melding.
- Check meat tenderness; it should be fork-tender but not falling apart.
- Adjust seasoning with salt, pepper, or additional chili powder if desired.
Slow simmering melds flavors and tenderizes the tri tip, creating a robust, satisfying chili perfect for cozy gatherings.
Serving Suggestions
To elevate our Tri Tip Chili experience, we can serve it with a variety of complementary sides and toppings that enhance its rich flavor and hearty texture. Here are our favorite options to consider:
Classic Accompaniments
- Cornbread: The slightly sweet and crumbly texture of warm cornbread cuts through the robust flavors of the chili.
- Rice: A bed of fluffy white or brown rice creates a satisfying base, soaking up the chili’s savory sauce.
- Tortilla Chips: Crispy chips add contrast and crunch, perfect for dipping or layering on top as a garnish.
Toppings to Enhance Flavor
Adding the right toppings will boost the visual appeal and taste profile of our Tri Tip Chili:
| Topping | Flavor/Profile | Suggested Amount |
|---|---|---|
| Shredded Cheddar | Sharp and creamy | ¼ to ½ cup per serving |
| Sour Cream | Cool and tangy | 1 to 2 tablespoons |
| Fresh Cilantro | Bright and herbal | 1 tablespoon, chopped |
| Sliced Jalapeños | Spicy kick | To taste |
| Diced Red Onion | Mildly pungent crunch | 2 tablespoons |
| Avocado Slices | Creamy and buttery | ¼ avocado per serving |
Beverage Pairings
We recommend pairing the hearty chili with drinks that balance its deep, smoky character:
- Craft Beer: A medium-bodied amber ale or stout complements the chili’s bold spices.
- Iced Tea: Unsweetened or lightly sweetened iced tea refreshes the palate between bites.
- Red Wine: A fruity Zinfandel or Syrah highlights the chili’s smoky undertones.
Serving Tips
- Ladle the chili into bowls garnished generously with our chosen toppings for visual appeal.
- Serve alongside sides warm to maintain the meal’s comforting quality.
- Provide extra tortilla chips or cornbread on the side for hearty dipping.
With these serving suggestions, our Tri Tip Chili becomes not just a meal but a complete culinary experience, perfect for sharing and savoring.
Make-Ahead and Storage Tips
Preparing our Tri Tip Chili in advance makes mealtime effortless and allows the flavors to deepen. Here’s how we can best manage make-ahead steps and storage for maximum taste and convenience.
Make-Ahead Preparation
- Cook chili fully following the recipe instructions up to the simmering step.
- Allow the chili to cool slightly at room temperature for no more than 1 hour to prevent bacterial growth.
- Transfer the chili into airtight containers or heavy-duty freezer bags for storage.
- Refrigerate if consuming within 3-4 days. For longer storage, freeze the chili.
Storage Duration and Temperature Guide
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigerator | 34°F to 40°F (1-4°C) | 3 to 4 days | Store in airtight containers |
| Freezer | 0°F (-18°C) | Up to 3 months | Use freezer-safe containers |
“Chili flavors often improve after resting in the fridge for at least 24 hours.” This resting period allows the spices and tri tip to meld beautifully.
Reheating Instructions
- Thaw frozen chili overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat, stirring frequently for even warming.
- Use a lid partially covered to retain moisture.
- Heat until internal temperature reaches 165°F to ensure safety.
- Alternatively, reheat in the microwave at 50% power in 1-minute intervals, stirring in between.
Additional Tips
- For best flavor and texture, avoid repeated reheating. Portion out servings before storing.
- Store toppings like shredded cheese or sour cream separately and add fresh when serving.
- If the chili thickens after refrigeration, stir in a splash of beef broth or water when reheating to restore consistency.
By following these make-ahead and storage tips for our Tri Tip Chili we ensure every bowl is bursting with flavor and ready to enjoy with minimal effort.
Conclusion
Tri Tip Chili brings a fresh twist to a classic favorite, offering rich flavors and a hearty texture that’s hard to beat. Its versatility makes it easy to tailor to our taste preferences, whether we like it mild or with a spicy kick.
This recipe isn’t just about great taste—it’s about creating memorable meals that bring everyone together. With the right prep, cooking techniques, and storage tips, we can enjoy this delicious chili again and again.
Give it a try and watch it become a staple in your kitchen, perfect for cozy nights or lively gatherings.
Frequently Asked Questions
What makes Tri Tip Chili different from traditional chili?
Tri Tip Chili uses tender tri tip steak instead of ground beef, which adds richer flavor and a firmer, more satisfying texture.
Can I adjust the heat level in Tri Tip Chili?
Yes, you can customize the heat by adding or reducing spices like chili powder and jalapeños to suit your taste.
What are the key ingredients for Tri Tip Chili?
Key ingredients include tri tip steak, onions, bell peppers, garlic, chili powder, cumin, smoked paprika, diced tomatoes, and beef broth.
What equipment do I need to cook Tri Tip Chili?
You need a large Dutch oven, a sharp chef’s knife, measuring spoons, an instant-read thermometer, and a ladle for serving.
How should I prepare the tri tip for the chili?
Pat the tri tip dry, trim excess fat, cut into 1-inch cubes, and season lightly with salt and pepper before cooking.
How long should I simmer Tri Tip Chili?
Simmer the chili gently for 1.5 to 2 hours to allow flavors to meld and the meat to become tender.
What are some good sides to serve with Tri Tip Chili?
Classic sides include cornbread, rice, and tortilla chips, which complement the chili’s rich, hearty flavors.
Can I make Tri Tip Chili ahead of time?
Yes, Tri Tip Chili tastes even better after resting for 24 hours. Store it in airtight containers in the fridge or freezer.
How do I reheat Tri Tip Chili without losing flavor?
Reheat gently on the stove or in the microwave, stirring frequently to maintain even temperature and preserve texture.
Are beans necessary in Tri Tip Chili?
Beans are optional and can be added for extra texture and heartiness, but the chili is delicious with or without them.