It’s National Chili Day and the weather is right for sharing a warm bowl of beefy goodness!
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.