Recipes Spartan Tri Tip Chili 4.2 (10) 9 Reviews 5 Photos This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy! Submitted by AccountKiller Published on June 8, 2018 Save Rate Print Share Trending Videos Close this video player 5 5 5 5 Prep Time: 30 mins Cook Time: 3 hrs 35 mins Total Time: 4 hrs 5 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 8 slices bacon ¼ cup vegetable oil 3 pounds beef tri tip, cut into 1/2-inch cubes 1 large sweet onion, chopped 6 cloves garlic, crushed 3 jalapeno peppers, diced 6 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon smoked paprika 2 (14.5 ounce) cans diced tomatoes 1 (12 fluid ounce) can or bottle dark beer (such as Shiner Bock®) 2 fluid ounces tequila 2 tablespoons dried oregano 2 teaspoons salt 1 teaspoon ground black pepper 4 cups beef stock 4 chipotle peppers in adobo sauce, chopped ½ cup steak sauce 1 (11 ounce) can Mexican-style corn, drained 1 green bell pepper, diced Directions Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle. Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes. Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil. Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours. Cook's Note: You can always adjust consistency using 1 teaspoon masa harina at a time. I Made It Print Nutrition Facts (per serving) 593 Calories 27g Fat 25g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 593 % Daily Value * Total Fat 27g 34% Saturated Fat 8g 40% Cholesterol 168mg 56% Sodium 1590mg 69% Total Carbohydrate 25g 9% Dietary Fiber 6g 22% Total Sugars 8g Protein 55g 110% Vitamin C 40mg 44% Calcium 111mg 9% Iron 9mg 49% Potassium 929mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved