Tri-Tip Chili with a Kick: Spicy Ranch Supper
How to Cook Tri-Tip Chili with a Kick:
- Sear the Tri-Tip: Heat olive oil in a large Dutch oven over medium-high heat. Season the cubed tri-tip with salt and pepper, then sear it in batches until browned on all sides. Remove and set aside.
- Build the Base: In the same pot, sauté the onions and bell peppers until softened. Add the garlic, chili powder, smoked paprika, cumin, and cayenne pepper. Stir well to toast the spices for 1–2 minutes.
- Simmer the Chili: Stir in the diced tomatoes, tomato paste, and beef broth. Add the seared tri-tip back into the pot, cover, and simmer on low heat for 1 hour, stirring occasionally.
- Add Beans and Corn: Stir in the kidney beans, black beans, and corn. Let it simmer uncovered for another 30 minutes until the flavors meld and the chili thickens. Add apple cider vinegar and adjust seasoning to taste.
- Serve: Ladle the chili into bowls and top with your favorite fixings. Serve with a side of cornbread for the full ranch experience!
Find Tri-Tip in These Beef Boxes by Lazy T:
This Tri-Tip Chili with a Kick is a Lazy T Ranch favorite—perfect for feeding a crowd or enjoying leftovers. Order The Wrangler today and make this spicy, satisfying chili your new winter tradition!
ingredients
Tri-Tip Chili with a Kick Ingredients:
- 1 tri-tip roast (The Wrangler) (~3 lbs), cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon apple cider vinegar
- Optional toppings: shredded cheese, sour cream, diced green onions
