Best 4 Spicy Tri Tip Chili Recipes

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**Savor the Bold Flavors of Spicy Tri-Tip Chili: A Culinary Journey for Chili Enthusiasts**

Embark on a tantalizing culinary adventure with our Spicy Tri-Tip Chili, a dish that promises an explosion of flavors and aromas. This chili is not for the faint of heart, as it packs a punch with its bold and spicy profile. The star of the show is the tender and flavorful tri-tip steak, slow-cooked to perfection in a symphony of spices. Accompanying the tri-tip are a medley of fresh vegetables, including diced tomatoes, crisp bell peppers, and aromatic onions, all simmering in a rich and flavorful broth. The secret to this chili's unique flavor lies in the perfect balance of spices, including chili powder, cumin, paprika, and a touch of cayenne pepper, which create a harmonious blend of heat and smokiness.

But this article offers more than just one chili recipe. For those who prefer a milder version, the Mild Tri-Tip Chili provides a delightful alternative, featuring a reduced amount of chili powder and cayenne pepper for a more approachable heat level. And for vegetarians seeking a hearty and flavorful chili, the Vegetarian Tri-Tip Chili offers a meatless option that doesn't compromise on taste. With its combination of tender vegetables, aromatic spices, and a rich broth, this chili is sure to satisfy even the most discerning palate.

No matter your spice preference or dietary restrictions, this article has the perfect chili recipe to tantalize your taste buds. So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary journey that celebrates the bold and flavorful world of chili.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHILI



Spicy Chili image

Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.

Provided by Lauren Allen

Categories     Main Course

Time 1h45m

Number Of Ingredients 19

3 lbs ground beef
1 green pepper (, diced)
1 red bell pepper (, diced)
1 medium onion (, diced)
3 small jalapeno peppers (, diced (seeds and veins removed for less spice))
salt and pepper
2 teaspoons garlic powder
1/3 cup chili powder
1 1/2 Tablespoons cumin
1 1/2 cups ketchup
3 Tablespoons lime juice
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
2 teaspoons vinegar
1 1/2 teaspoons mustard
3 cups spicy hot V8 (, or regular)
16 oz can kidney beans
1 14.5 oz can fire roasted tomatoes
salt and pepper

Steps:

  • In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
  • Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
  • Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
  • Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

Nutrition Facts : Calories 502 kcal, Carbohydrate 42 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 729 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving

TEXAS STYLE CHILI



Texas Style Chili image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 21

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

Steps:

  • In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
  • Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
  • Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

THE BEST EVER CHILI



The Best Ever Chili image

My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

3 dried ancho or guajillo chiles
1 to 2 cups boiling water
2 tablespoons tomato paste
3 garlic cloves
1/4 cup chili powder
1-1/2 teaspoons smoked paprika
2 teaspoons ground cumin
1 pound ground beef
1-1/2 teaspoons Montreal steak seasoning
2 pounds beef tri-tip roast, cut into 1/2-inch cubes
2 teaspoons salt, divided
2 teaspoons coarsely ground pepper, divided
2 tablespoons canola oil, divided
1 large onion, chopped (about 2 cups)
1 poblano pepper, seeded and chopped
1 teaspoon dried oregano
1-1/2 teaspoons crushed red pepper flakes
3 cups beef stock
1 bottle (12 ounces) beer
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, drained
3 tablespoons masa harina
Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

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.

Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.

TEXAS-STYLE CHILI



Texas-Style Chili image

Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews

Time 2h

Yield 12 servings

Number Of Ingredients 17

1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving

Steps:

  • In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
  • Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
  • In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
  • To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
  • Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
  • Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose good quality beef tri-tip roast for the best flavor.
  • Use a variety of chili peppers to add different levels of heat and flavor.
  • Don't be afraid to experiment with different spices and seasonings to find your perfect combination.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped onions.
  • If you like a thicker chili, use less beef broth. For a thinner chili, use more broth.
  • Let the chili simmer for at least 1 hour to allow the flavors to meld.
  • Serve the chili hot with your favorite sides, such as cornbread, rice, or tortillas.

Conclusion:

This spicy tri-tip chili is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. With its bold flavors and customizable heat level, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and flavorful chili recipe, give this one a try!

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