Tri-Tip Chili
From the recipe files of Mishima Reserve, Seattle, WA.
![Tri tip chili mishima reserve](https://s3.us-east-1.amazonaws.com/assets.wagyu.org/_960x720_crop_center-center_none/tri-tip-chili-mishima-reserve.jpg)
Directions
Serves 8-10 Prep time: 140 minutes
Ingredients
- 4 lb. Tri-Tip cut into 3/4-inch cubes
- 2 tbsp. Kosher salt (divided)
- 1 tsp. black pepper
- 4 tbsp. Safflower oil (divided)
- 1 lb. red onion diced
- 1 lb. yellow onion diced
- 4 large garlic cloves minced
- 1 large poblano pepper, seeded and diced
- 1 large jalapeño pepper, seeded and finely chipped
- 1/2 cup chipotle peppers in adobo sauce, pureed
- 2 tbsp. + 1 tsp. ground cumin
- 1/2 cup chili powder
- 42 oz. diced tomatoes in juice
- 12 oz. bottle dark beer (porter is our favorite)
- 1 cup water
- 2 tsp. honey
- 1 oz. unsweetened chocolate
Preparation
- Preheat the oven to 425°F.
- Combine cubed Tri-Tip with 1 tbsp. Kosher salt, 1 tsp. black pepper, and 2 tbsp. Safflower oil.
- Spread onto parchment paper lined rimmed baking sheets. Making sure beef cubes are not touching.
- Roast for approx. 15-20 minutes, or until well browned.
- While meat is roasting, in a large heavy bottomed pot, heat the oil over medium heat.
- Add onions, garlic, and peppers. Stir and cook until onions are beginning to soften. Do not brown.
- Add browned meat, scarping any browned bits from the pan into the onion mixture along with chipotle peppers puree, cumin, chili powder, tomatoes, beer, water, 1 tbsp. Kosher salt, and honey. Stir mixture and bring to a boil, stirring occasionally.
- Once mixture boils, cover and reduce heat to a simmer (or put the covered pan into the oven and bake at 300°F for approx. 2 hours). Cook until the meat is tender, and the sauce has thickened.
- Finish by stirring in the chocolate. Taste for seasoning.