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Tailgate Tri-Tip Chili
Serves 8 |
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Ingredients:
| 3 lb beef tri tip, cut into 1/2 inch cubes |
| 3 jalapeno peppers, diced |
| 1/2 cup steak sauce |
| 1 15 oz. can diced tomatoes |
| 1 tablespoon paprika |
| 4 cups beef stock |
| 1 green pepper, diced |
| 8 slices of bacon |
| 6 tablespoons chili powder |
| 2 teaspoon salt |
| 1/4 cup vegetable oil |
| 1 sweet onion, chopped |
| 1 11 oz. can corn |
| 6 cloves of garlic, crushed |
| 1 teaspoon ground black pepper |
| 1 tablespoon ground cumin |
| 2 tablespoons oregano |
Directions:
- Cook bacon in a skillet for 10 minutes, until browned. Place on paper towels to dry. Once dry, break apart and crumble to small pieces.
- Pour oil into soup pot, heat on medium heat. Separate tri tip into 4 piles. Place tri tip in soup pot and cook for 5 minutes each batch. Place cooked beef into bowl, keep warm. Once all 4 batches are cooked, place back in pot and add in jalapeno, cumin, paprika, garlic, chili powder, and onion. Cook for 5 minutes, onion should become translucent.
- Drop black pepper, salt and tomatoes into soup pot. Add in steak sauce, back, beef stock, stir all ingredients together well, turn heat up and boil.
- Turn down heat, stir in bell pepper and corn. Simmer soup pot contents for 3 hours. Meat should become very tender.
| Course: | Dinner |
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