Spartan Tri Tip Chili2 Reviews
- Prep: 30 min
- Cook: 3 hr 35 min
- Ready In: 4 hr 5 min
“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!” - by AccountKiller
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 593 cal
- 26.8 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 ..." See morerecipe 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 c..." See morehipotle peppers in adobo and still get the smoky flavor. This recipe had great flavor and the tri tip was great in this."
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