Smoked Tri-Tip Chili
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Test Kitchen Approved Recipe

Not every chili can be the best... but this one can! This recipe took home the title at the annual Savory Sellwood Chili Cook-Off.


YIELD
8 servings

TIME
Active Prep: 15 min
Cook: 8 hours 30 min

INGREDIENTS

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NOTES

This recipe won the 2019 Chili Cook-Off at the Portland/Sellwood Savory location. *Midwestern Sweet Barbecue Sauce would also be great in this chili.



DIRECTIONS

For roasts: Preheat smoker to 225 degrees. Trim roasts of excess fat and silver skin. Rub/brush both roasts all over with 'Cue Glue. Combine Mt. Massive Steak Seasoning and Hudson Bay Beef Spice, then use the rub mixture to season the roasts all over. Smoke roasts until internal temperature reaches 115 to 120 degrees. Let rest for 20 min., then dice into bite-size pieces.

For chili: Preheat oven to 400 degrees. Add vegetable oil to a 7-quart Dutch oven over medium-high heat. Add onions and peppers and cook for 5 to 7 min., or until onions are translucent. Add tomatoes, garlic, and seasonings. Cook for 2 to 3 min., then add beans, meat, and beef stock. Cover and bake for 2 1/2 to 3 hours., or until chili is thickened and tri-tip is falling apart. Stir in barbecue sauce and serve hot.



THANKS TO
Adam Shaw

NUTRITION



ITEMS IN THIS RECIPE

43
'Cue Glue  
$8.95
12
12 oz  
$8.90
9
12 floz Glass  
$8.95

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