Spartan Tri Tip Chili

Spartan Tri Tip Chili

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"This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!"

Ingredients 4 h 5 m {{adjustedServings}} servings 593 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 54.9 g
  • 110%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1590 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.
  2. Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.
  3. Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.
  4. Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.
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  • Cook's Note:
  • You can always adjust consistency using 1 teaspoon masa harina at a time.
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Reviews 4

  1. 4 Ratings

Soup Loving Nicole

Being the first reviewer I would have liked to have given a more favorable rating but I made it exactly as written and felt I needed to be honest in hopes that it helps others wanting to make it. The recipe did not specify to remove the seeds from the jalapenos or the chipotle's and I think at least one of the peppers need that if not both. I like spicy but it was far too much for me and completely overpowered and ruined the dish. If you like your chili spoon stand up in the bowl thick you will either need to cut back on the broth or use quite a bit of masa harina as the submitter noted. What I will say is that if I could have gotten past the heat, this would have had excellent flavor. The Shiner Bock, tequila, and steak sauce came together nicely and made the beef super tender. So much in fact that I do plan on making this recipe again but you can bet I will be seeding the peppers.


We liked this! It was very spicy. If you're at all sensitive to spicy heat, I would recommend dialing back the chipotle peppers and the jalapenos. With the smoked paprika, you could even omit the chipotle peppers in adobo and still get the smoky flavor. This recipe had great flavor and the tri tip was great in this.


I really liked the sound of this recipe and knew I would have to modify it because I didn't have everything on hand, but I was not disappointed!! I omitted the corn, green pepper, jalapenos, and tequila. I substituted 3 cans of Rotel and 1/2 cup worcestershire sauce for the steak sauce. I added 2 15 oz cans of black beans drained and 1/2 cup sugar to balance the heat. ( I always put sugar in my chili). It was delish! We also served over a mound of rice as a little filler and for more texture.