How To Make a Smoked Tri-Tip Chili
We take a page out of the competition chili handbook and swapped to tri-tip as it is lean, and will continue to stay tender when braised without falling apart.
Ingredients
- 2 (2-2.5 lb) tri-tip roast
- Cattleman’s Grill Steakhouse Seasoning
- 2 medium yellow onions, diced
- 2 poblano peppers, diced
- 4 cloves garlic, minced
- 3 cups canned San Marzano Tomatoes (and sauce)
- 2 (15 oz) can pinto beans, drained, rinsed
- 2 (15 oz) can kidney beans, drained, rinsed
- 1 quart beef stock
- 2 tbsp Cattleman’s Grill Steakhouse Seasoning
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp red chili flakes
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