2-3 lbs. tri-tip
1 lb. bacon, chopped into 1/4″ pieces
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 small jalapenos, seeded and diced
2 stalks celery, chopped
2 28 oz. can of chili beans, drained
2 28 oz. can of diced tomatoes in juice
1 6 oz. can of tomato paste
3 tbsp. Mild BBQ Rub
1/2 cup sour cream for toppings
8 oz. cheddar cheese, shredded
1 bag corn chips
1/2 cup beer
1 cup Spicy Roasted Garlic BBQ Sauce
Step 1
Coat tri-tip evenly with Mild BBQ Rub. Set aside for at least 20-45 minutes to bring meat to room temperature.
Step 2
Preheat grill for high heat.
Step 3
Heat a large pot over medium-high heat. Add bacon and cook until starting to crisp. Remove grease and return bacon back to pot.
Step 4
Add onion, jalapenos, celery and bell peppers, cook for 5 minutes or until onions are translucent and tender.
Step 5
Add beans, tomatoes, tomato paste, beer, & BBQ Sauce. Stir to combine.
Step 6
Cover and simmer.
Step 7
Meanwhile, place tri-tip directly above the flame for 5-10 minutes on each side to sear the meat.
Step 8
Meanwhile, place tri-tip directly above the flame for 5-10 minutes on each side to sear the meat.
Step 9
Let tri-tip rest for 10 minutes before slicing into 1/2″ cubes.
Step 10
Place cubed tri-tip into chili and simmer an additional 1 hour.
Step 11
Serve with choice of toppings. Enjoy!
Smoky mesquite with sea salt & pepper
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