SERVES: 10 people | READY IN: 2 hours | COOKING SURFACE: Woodwind SG with Sidekick & 24 qt. Aluminum Pot
We’re bringing out the big guns for this one! Grab your smoker, Sidekick/Sear Box, and a large cooking pot and you’ll have the chili in a matter of hours. You’ll never go back to ground beef after tasting this. And, if at the end you’re not curled up in a blanket with a bowl of this hearty chili then you’re doing it wrong.
- 2 chopped green peppers
- 2 chopped red peppers
- 2 chopped yellow peppers
- 2 chopped orange peppers
- 1 cup of chopped onion
- 3 lbs. of cooked tri-tip (medium rare)
- 1.5 tbs. cinnamon
- 2 tbs. chili powder
- 1 clove of minced garlic
- 1 bay leaf
- ½ tsp. ground cumin
- 22 oz. canned tomato sauce
- 29 oz. canned diced tomatoes
- 1 can of black beans
- 1 can of kidney beans
- 1 can of chili beans
- 1 cup of brown rice (optional)
- Salt and pepper to taste
- Chop peppers, onions, garlic, and onions and set aside.
- In a large saucepan over medium heat, combine the onion, and bell peppers. Sauté for about 5 minutes in olive oil.
- Add the Chili Powder, Garlic, Bay Leaves, Cumin, Tomatoes, Tomato Sauce, Salt and Pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
- Stir in the beans and heat through.
- Set your pellet grill to 220 and smoke the tri-tip for 1-1.5 hours.
- Remove the tri-tip from your pellet grill once it has reached 15 degrees from your target internal temperature.
- On a Medium to High heat setting on your Sear Box or Sidekick, sear your tri-tip for about 1-2 minute on each side or until your desired internal temperature has been reached.
- Slice against the grain and add into the chili.
- Add in pre-cooked brown rice if desired.
- Serve warm with cornbread, cooked noodles, or in a bread bowl for a hearty carb.
We encourage you to get creative with your recipes! Spice it up or down by adding fresh jalapenos.
Tell us how your Tri-Tip Chili turned out in the comment section below!