TimBear
Sous Chef
This is a recipe that Toby Keil and I came up with a few years ago. We wanted to enter it in a chili cook-off but we haven't do so yet. I modified it a little bit (can't give up the whole secret recipe) but I think if you try it you will enjoy it.
Good Neighbor Chili
(Hickory Smoked Tri Tip Chili)
Tri Tip Rub Seasoning:
1-1 ¾ -2 lb Tri Tip Roast
1 TBS Ground Pequin Chili
1 TBS Ground Arbol Chili
1 TBS Ground Pasilla Chili
1 TBS Ground Garlic
Mix these ingredients together and rub onto the Tri Tip Roast. Let the roast sit at room temperature for about 45 minutes.
Put the roast in a medium hot (220 degrees) smoker with hickory smoke for about 110 minutes/ Just long enough to put a slight smoke flavor on the meat. Remove from the smoker and cut up into ¼ “ pieces.
Chili Ingredients:
¼ lb of Pepper Bacon (diced)
1 medium size Red Onion (diced)
1 Medium White Onion (diced)
1 Green Bell Pepper (seeded and finely chopped)
2 – 15 oz cans of Tomato sauce
2 – 15 oz. Cans of water
4 TBS Cumin
2 TBS Chili Powder (Valle Del Sol)
2 Jalapenos (seeds and membrane removed and finely diced)
6 Roma Tomatoes (skinned and diced)
4 TBS Masa Flour
5 Cloves Garlic (chopped)
½ Tsp Ground Chipotle Pepper
1 TBS Olive Oil
1 TBS Kosher Salt
Over medium heat, warm a large Dutch oven for about 1 minute.
Crisp the diced bacon and then add in the onions (leave bacon dripping in). Once the onions have become translucent, add in the bell pepper, olive oil and the Jalapeno. Sautee these ingredients for about 3-5 minutes, then add in the garlic, Salt, Cumin, Masa flour, Chili powder and the Tri Tip cubes. Stir these ingredients in and sauté for about 2 minutes, then add in the Tomato sauce, water, Roma tomatoes, and the ground Chipotle Pepper.
Bring to a slight boil for about 2 minutes cover and reduce heat to a simmer. Stir chili frequently for about 3 hours. Taste occasionally and adjust salt and spices as they cook out over time. Meat should be very tender after about 2 ½ hours of simmering. If needed, add in more chili powder, or cumin depending on what has cooked out. This should not be needed but check just make sure. Enjoy!!!
Good Neighbor Chili
(Hickory Smoked Tri Tip Chili)
Tri Tip Rub Seasoning:
1-1 ¾ -2 lb Tri Tip Roast
1 TBS Ground Pequin Chili
1 TBS Ground Arbol Chili
1 TBS Ground Pasilla Chili
1 TBS Ground Garlic
Mix these ingredients together and rub onto the Tri Tip Roast. Let the roast sit at room temperature for about 45 minutes.
Put the roast in a medium hot (220 degrees) smoker with hickory smoke for about 110 minutes/ Just long enough to put a slight smoke flavor on the meat. Remove from the smoker and cut up into ¼ “ pieces.
Chili Ingredients:
¼ lb of Pepper Bacon (diced)
1 medium size Red Onion (diced)
1 Medium White Onion (diced)
1 Green Bell Pepper (seeded and finely chopped)
2 – 15 oz cans of Tomato sauce
2 – 15 oz. Cans of water
4 TBS Cumin
2 TBS Chili Powder (Valle Del Sol)
2 Jalapenos (seeds and membrane removed and finely diced)
6 Roma Tomatoes (skinned and diced)
4 TBS Masa Flour
5 Cloves Garlic (chopped)
½ Tsp Ground Chipotle Pepper
1 TBS Olive Oil
1 TBS Kosher Salt
Over medium heat, warm a large Dutch oven for about 1 minute.
Crisp the diced bacon and then add in the onions (leave bacon dripping in). Once the onions have become translucent, add in the bell pepper, olive oil and the Jalapeno. Sautee these ingredients for about 3-5 minutes, then add in the garlic, Salt, Cumin, Masa flour, Chili powder and the Tri Tip cubes. Stir these ingredients in and sauté for about 2 minutes, then add in the Tomato sauce, water, Roma tomatoes, and the ground Chipotle Pepper.
Bring to a slight boil for about 2 minutes cover and reduce heat to a simmer. Stir chili frequently for about 3 hours. Taste occasionally and adjust salt and spices as they cook out over time. Meat should be very tender after about 2 ½ hours of simmering. If needed, add in more chili powder, or cumin depending on what has cooked out. This should not be needed but check just make sure. Enjoy!!!
