Texas Tri-Tip Chili

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This is Texas chili and nothing else. Tri-tip, chiles, no beans, no tomatoes.

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Texas chili is a pure expression of chili peppers and beef. If you prefer to add beans, we'd recommend replacing 1 lb of beef for 1-2 cans of beans.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Dutch oven or Large pot

• Blender

• Tri-tip or chuck roast

• Beef tallow

• Pasilla chiles

• Ancho chiles

• Guajillo chiles

• Serrano peppers

• Cumin

• 4 cloves garlic, minced

• White onion

• Green bell pepper

• Worcestershire

• Amber/dark beer (or beef stock)

• Beef stock

• Corn flour

• Brown sugar

• Salt

• Lime

• Cilantro

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DIRECTIONS

STEP 1: CHILES

• Cut open the dried chiles and remove the stems and seeds.

• Add the chiles to a preheated, large skillet and toast just until fragrant, but be careful not to burn (about 2 minutes).

• Add the chiles to a medium-sized bowl and cover with boiling water.

• Let soak for about 20 minutes until softened.

• Retain about 1/2 C of the water after removing the chiles.

STEP 2: BLEND

• To a blender, add the softened chiles, serranos, cumin, salt, and about 3-4 TBSP of the retained water.

• Blend and add more water as needed until a smooth paste consistency is reached.

• Set aside.

STEP 3: BEEF

• Cut the tri-tip into chunks (about 1 inch cubes), and liberally season with salt.

• Heat the skillet over medium heat and add 2 TBSP Beef Tallow.

• Once the tallow melts, add about half of the beef, sear, then set aside.

• Repeat for the remaining tri-tip. The tri-tip should only be seared in this step and not fully cooked yet.

STEP 4: SAUTE

• To the same skillet, add in the diced onion and bell pepper and sauté until softened.

• Then add in the garlic and cook until fragrant.

STEP 5: COMBINE

• Transfer the sauteed onion, bell pepper, and garlic to a large Dutch oven or stock pot.

• Add in the liquids. Slowly whisk in the corn flour and brown sugar.

• Once well mixed, add in the blended chiles, 3 TBSP Beef Tallow, and tri-tip.

• Heat the pot over medium heat and continually stir until a simmer is reached, then cover the pot and reduce heat to a very low simmer.

• Continue to cook for 2 hours.

• Give the chili a taste and add salt as desired.

STEP 6: MARINATE

• Cool the chili and refrigerate overnight.

• This is not a required step, but the flavor greatly improves if it is allowed to marinate for 12-24 hours.

• Once done, reheat and serve.

STEP 7: SERVE

• Serve with sliced serranos, diced onion, cilantro, and lime wedges.

  
  

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INGREDIENTS

Makes 4-5 servings

• 3-4 lbs tri-tip (or beef chuck roast)

• 5 TBSP beef tallow, divided

• 3 Pasilla chiles (about 3 oz)

• 2 ancho chiles (1 oz)

• 6 guajillo chiles (about 1 oz)

• 2 serranos

• 1/2 TBSP cumin

• 4 cloves garlic, minced

• 1 medium white onion, diced

• 1 green bell pepper, deseeded and diced

• 1 TBSP Worcestershire

• 12 fl oz amber/dark beer (or beef stock)

• 2 C beef stock

• 2 TBSP corn flour

• 1 TBSP brown sugar

• Salt to taste (about 1 tsp)

GARNISHES

• Lime wedges

• Cilantro, chopped

• Sliced Serrano

• Diced onion

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