Spicy Tri Tip Chili
Warm up your dinner table with this bold and hearty Spicy Tri Tip Chili, the perfect blend of tender tri-tip beef, smoky spices, and a satisfying mix of beans. This recipe takes classic chili to the next level with the rich, flavorful addition of cubed tri-tip, seared to perfection and simmered in a robust base of fire-kissed chili powder, smoked paprika, and cumin. Layers of diced tomatoes, savory onions, and aromatic garlic add depth, while a kick of cayenne and red pepper flakes brings the spice lovers back for more. Ready in just under two hours, this slow-simmered chili is ideal for weeknight comfort or game-day gatherings. Serve it up hot with fresh cilantro and a dollop of sour cream, or load it with shredded cheddar cheese for the ultimate chili experience. Perfect with cornbread or tortilla chips, this dish is a chili-lover’s dream!
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Recipe Information
Ingredients
- 2 pounds Tri-tip beef (cubed)
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 1 medium Red bell pepper (diced)
- 28 ounces Diced tomatoes (with juices)
- 15 ounces Canned kidney beans (drained and rinsed)
- 15 ounces Canned black beans (drained and rinsed)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Crushed red pepper flakes
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil.
Season the cubed tri-tip beef liberally with salt and black pepper. Sear the beef in the hot oil until browned on all sides, about 6-8 minutes. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until fragrant.
Add the chili powder, smoked paprika, ground cumin, cayenne pepper, and crushed red pepper flakes. Stir the spices into the vegetables and cook for 1-2 minutes to toast the spices.
Return the seared tri-tip beef to the pot. Stir in the diced tomatoes (with their juices), tomato paste, and beef broth. Bring the mixture to a simmer.
Add the kidney beans and black beans to the pot, stirring to combine.
Cover the pot with a lid, reduce the heat to low, and let the chili simmer gently for 60-75 minutes, stirring occasionally. If the chili becomes too thick, add a splash of water or beef broth to adjust the consistency.
Taste and adjust seasonings as needed, adding more salt or spices if desired.
Serve the chili hot, garnished with chopped fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese. Enjoy with a side of cornbread or tortilla chips!
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 9409 mg | 409% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 51.8 g | ||
| Protein | 321.8 g | 644% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1229 mg | 95% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 8649 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
