Smoked Tri Tip Chili
3 hours 5 minutes
Louisiana Grills Kitchen
Wood Pellet Recommendation
2 Lbs Cooked Tri Tip, Chopped
2 Cans 28 oz Rotel Original (Substitute – Use spicy stewed tomatoes)
12 oz Beer
8 oz Spicy Tomato Sauce
6 oz Beef Stock
1 Medium Onion, Diced and Sauteed
1 Jalapeno, Diced
1 Sweet Red Chili Diced
3 Pieces Extra Thick Bacon, Cooked and Chopped
1 Chipotle Pepper, 3 Tsp sauce from the can
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Salt
1 Tsp Oregano
1 1/2 Tbsp Louisiana Grills Prime Steakhouse Rub
1 Tsp Coriander Powder
1 Tsp Cayenne Chili Powder
Set your Louisiana Grills grill to 350°F.
Add all the ingredients (Except the LG Rub, coriander, and cayenne powder) to a large Dutch oven (6-8 quart). Stir the ingredients thoroughly.
Place the Dutch oven in your Louisiana Grill, near the sear plate. Cover the top of the chili mix loosely with parchment paper. Let chili simmer for 3 ½ hours.
At the 1-hour mark in your simmer, add the Louisiana Grills Prime Steakhouse Rub, Coriander Powder, and cayenne chili powder, and stir through. Continue to simmer the chili.
At the 3-hour mark, your chili should be started to come together and thicken and will be finished after 3 ½ hours total simmer time – Don’t be afraid to let it simmer longer for a thicker, more flavorful result.
When ready to serve, ladle into bowls and garnish with cheese, green onion, sour cream, and sliced jalapenos
Try serving this chili over cornbread or rice for a heartier meal. We like to serve ours over a plain fried tortilla (tostada) and garnish with cheese, sour cream, onions, and cilantro.