Tri-Tip Chili

From the Big Green Egg Website

I was looking for something to make for a cool autumn Sunday. Something that said “football”. Steak in a chili says “football” to me.

EGGcessories Needed:

Dutch Oven
ConvEGGtor

Ingredients

• 3 lbs. tri-tip beef
• 2 lbs. ground chuck
• 1 lb. Anaheim peppers, seeded
• 1 sweet onion, diced
• 2 tbsp olive oil
• 3 14-oz cans crushed tomatoes
• 2 tbsp cocoa powder
• ¼ cup flour
• 4 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
• 1 cup of water

Instructions

Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.

Place the whole peppers and the tri-tip on the grate and cook for 5 minutes per side.

I changed a lot of the instructions to this recipe because the order seemed weird. Originally the steps including the Dutch oven were first, then the peppers, and then the tri-tip. With all the down time waiting for the steak and peppers to rest it seemed like poor time management. That’s the first note.

The second note is if you live East of the Mississippi River tri-tip is called sirloin-tip (thanks Google!).

Place the peppers into a resealable bag and let them rest for about 5 minutes.

That bag puffed up like a hot air balloon!

Place the tri-tip on the side and allow it to rest 10 minutes.

Heat Dutch oven and olive oil for 5 minutes.

Add the onions and cook until translucent.

Add the ground chuck and cook until browned.

Smokin’!

Strain off any fat then add in the tomatoes, cocoa powder, flour, and seasoning; mix well.

I didn’t have much fat to strain off so I didn’t bother. I leave it up to you.

Also, I did only a tablespoon of ancho and coffee spice because it can become too hot for my family. If you do this be sure to add garlic powder, or paprika, or some other spice. We felt it was missing something (you know, like ancho chili flavoring! 😉 )

Remove the Dutch oven from the EGG.

Reset the EGG for indirect cooking with the convEGGtor at 300°F/149°C.

Using a paring knife, remove the seeds and veins and scrape the char off of the skin.

I left the char on mine. I like the char. Adds a little smoky flavor.

Also, you can see in the picture above that I had plenty of time to cool and dice the pepper before the onions and beef finished cooking. Time-saving! Woo-hoo! 🙂 )

Dice the peppers and add them to the Dutch oven.

Slice the beef into cubes and add it to the Dutch oven.

Add the water if needed.

Mine had almost no liquid in it so I added water to it (water is an ingredient I added). You may find yours came a little different and doesn’t need the water.

Add the Dutch oven and cook uncovered for 1 hour.

Chili is like marinara sauce. The longer you let it simmer the better it is. If the cup of water hasn’t sufficiently evaporated to your liking, let it go longer!

Serve with cheese and sour cream.