SPARTAN TRI TIP CHILI
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!
Provided by AccountKiller
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 4h5m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 592.8 calories, Carbohydrate 25.1 g, Cholesterol 168.1 mg, Fat 26.8 g, Fiber 6.2 g, Protein 54.9 g, SaturatedFat 7.9 g, Sodium 1590.4 mg, Sugar 7.8 g
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