@ fitzoo7 Chili Recipe for 6 qt. pot
2 lbs. 90/10 ground beef
1 lb. Jimmy Dean Hot breakfast sausage
1 lb. Tri-Tip cubed up. (more about this below)
3 medium red onions, diced
1 green bell pepper, diced
3 TBS. Garlic minced
1-7 oz. can Chipotles in Adobo, pureed
1-28oz. can Muir Glen crushed tomatoes
2-15 oz. cans Muir Glen Fire Roasted diced tomatoes
1-15 oz. can Muir Glen tomato sauce
2-15.5 oz. cans Kidney beans, drained
2-15.5 oz. cans Black beans, drained
1-bottle of Shiner Bock beer
3 to 4 TBS. of Meat Church’s Texas Chili Seasoning
I decided to experiment with TT in the mix, because I didn’t think anyone else would be using it.
About the Tri-tip. 2 days before I cooked the chili, I dry brined the Tri-tip over night, 1 day before I cooked the chili, I rubbed the TT down with W sauce and seasoned with Hardcore Carnivore Black and Meathead’s Red Meat seasoning. Smoked the TT on a PK 360 grill with a chunk of Red Oak added, to an IT of 130 and then seared. Rested it for a while, then cubed it up in 3/8 inch or so pieces and stored in the frig for the next day’s chili cook.
Directions
Sauté the onions until almost translucent, add the bell pepper and cook until it softens. Add the Adobo mix and cook a few minutes more. Add the garlic, cook for a minute or so, until you smell the garlic.
Transfer this mix to a crock pot or Instant Pot. Using the same pan brown the HB and sausage, drain the grease from these and add the meat to the pot. Pour out all but about 1 TBS. of grease from the pan and add the TT dice for a few minutes to get the red color out. I didn’t need to do this, but when some people see some red or pink they think it’s not cooked. Add the TT to the pot.
Add in the tomato ingredients, beer and seasoning mix. Cook on low for 6-8 hours, add the beans the last 2 hours of the cook, then season with salt and pepper to taste. Refrigerate overnight to let the flavors meld. The next day I reheated the chili for the cook off for about 3 hours and then show time!
You can change out many of the ingredients, but this is what I did. Enjoy.
2 lbs. 90/10 ground beef
1 lb. Jimmy Dean Hot breakfast sausage
1 lb. Tri-Tip cubed up. (more about this below)
3 medium red onions, diced
1 green bell pepper, diced
3 TBS. Garlic minced
1-7 oz. can Chipotles in Adobo, pureed
1-28oz. can Muir Glen crushed tomatoes
2-15 oz. cans Muir Glen Fire Roasted diced tomatoes
1-15 oz. can Muir Glen tomato sauce
2-15.5 oz. cans Kidney beans, drained
2-15.5 oz. cans Black beans, drained
1-bottle of Shiner Bock beer
3 to 4 TBS. of Meat Church’s Texas Chili Seasoning
I decided to experiment with TT in the mix, because I didn’t think anyone else would be using it.
About the Tri-tip. 2 days before I cooked the chili, I dry brined the Tri-tip over night, 1 day before I cooked the chili, I rubbed the TT down with W sauce and seasoned with Hardcore Carnivore Black and Meathead’s Red Meat seasoning. Smoked the TT on a PK 360 grill with a chunk of Red Oak added, to an IT of 130 and then seared. Rested it for a while, then cubed it up in 3/8 inch or so pieces and stored in the frig for the next day’s chili cook.
Directions
Sauté the onions until almost translucent, add the bell pepper and cook until it softens. Add the Adobo mix and cook a few minutes more. Add the garlic, cook for a minute or so, until you smell the garlic.
Transfer this mix to a crock pot or Instant Pot. Using the same pan brown the HB and sausage, drain the grease from these and add the meat to the pot. Pour out all but about 1 TBS. of grease from the pan and add the TT dice for a few minutes to get the red color out. I didn’t need to do this, but when some people see some red or pink they think it’s not cooked. Add the TT to the pot.
Add in the tomato ingredients, beer and seasoning mix. Cook on low for 6-8 hours, add the beans the last 2 hours of the cook, then season with salt and pepper to taste. Refrigerate overnight to let the flavors meld. The next day I reheated the chili for the cook off for about 3 hours and then show time!
You can change out many of the ingredients, but this is what I did. Enjoy.
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