Smoked Tri-Tip Chili

It’s National Chili Day and the weather is right for sharing a warm bowl of beefy goodness! This Tri-Tip recipe will quickly become a favorite.

Smoked Tri-Tip Chili
  • 2 (2-2.5 lb) tri-tip roast
  • Cattleman’s Grill Steakhouse Seasoning
  • 2 medium yellow onions, diced
  • 2 poblano peppers, diced
  • 4 cloves garlic, minced
  • 3 cups canned San Marzano Tomatoes (and sauce)
  • 2 (15 oz) can pinto beans, drained, rinsed
  • 2 (15 oz) can kidney beans, drained, rinsed
  • 1-quart beef stock
  • 2 tbsp Cattleman’s Grill Steakhouse Seasoning
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp red chili flakes

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking. Trim excess fat and silver skin from the outside of the tri-tip roasts. Rub the roasts with a thin layer of binder (oil, mustard, hot sauce, etc.). Season all surfaces with Cattleman’s Grill Steakhouse Seasoning. Smoke the tri-tips on the second shelf for 60-90 minutes until the internal temperature of 115ºF-120ºF.

Remove from the grill and allow to rest for 20 minutes. Dice into bite-sized pieces. Remove the second shelf from the cooker and turn the temperature up to 400ºF. Also, place a Lodge 7-Quart Dutch Oven in the cooker to preheat. Add a couple of tablespoons of vegetable oil in the dutch oven. Add the onions and poblanos. Cook until onions are translucent and softened. Add the garlic and tomatoes. Cook for 2-3 minutes. Add the beans, beef stock, and seasonings. Cover with the lid and cook until the chili is thickened and tri-tip is falling apart, 2.5 – 3 hours.

Recipe developed by Chef Tom Jackson, photos by Justin Cary of All Things Barbecue

Leave a Reply

Your email address will not be published. Required fields are marked *