Spicy Tri Tip Chili Food

SPICY THREE-MEAT CHILI

Steps:

• Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
• Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
• Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.

THE BEST EVER CHILI

Steps:

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SPICY TRI-TIP CHILI

Steps:

• Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:.
• All tablespoons should be heaping, not level.
• The heating and thickening is simple and forgiving as long as you do not burn it.
• Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.

NEW MEXICO CHILE-RUBBED TRI-TIP WITH CHARRED GREEN ONION AND AVOCADO SALSA

Steps:

• For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
• Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
• Preheat a smoker (or the oven) to 225 degrees F.
• Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
• For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
• Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
• Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
• Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.

QUICK AND SPICY CHILI

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

THE MARLBORO AWARD-WINNING SPICY CHILI

Steps:

• In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma.
• Add the ground sirloin, onions and garlic; brown.
• Add all other ingredients.
• Simmer for 2-3 hours.