As the weather drops, all I crave is some spicy chili. It is hearty, rich and packed full of delicious meat and beans. This year, I have teamed up with BUSH’S® Beans to show off a simple yet epic recipe: Smoked Chipotle Steak Chili. Filled to the brim with classic hearty & nutritious beans along with smoked tri-tip for a nice savory flair. It is sure to warm you up during these winter months!
All about this Smoked Chipotle Steak Chili
This chili is all about the beans and steak! We will first start with seasoning our tri-tip using my chipotle style seasoning. Add the steak on to the smoker at 275F, then we will smoke it til it reaches about 130F internal for medium rare. While some of you might think that is a little more cooked than normal, the tri-tip is a funny little piece of meat. It has a lot of fat inside; therefore, we need it to cook longer or we might end up with too rare meat.
Once the steak is done, we will pull it off and let it rest for 10 minutes. We will get the fire ripping again so that we can sear off the tri-tip and slice it up into small cubes. This is when we can really start making the Smoked Chipotle Steak Chili.
Let’s add some BUSH’S Beans!
With the steak ready to go, we are going to preheat a dutch oven for our chili part of the cook. Searing off the steak cubes, we will add in the veggies and seasoning to simmer for a couple of minutes.
Finally, we will add BUSH’S Mixed Chili Beans and BUSH’S Black Beans in a Mild Chili Sauce. Do not drain the beans as we want all that flavor to be added to the chili! Mix this all together with the rest of the ingredients, and we are ready to have some hearty Smoked Chipotle Steak Chili!
You need good Beans for Chili
Once the chili has simmered for about 1-2 hours, it should be thick enough to add to your bowl with some sour cream, cheese, cilantro and red onions. This recipe is only epic because of the BUSH’S Beans itself! The nutritious and delicious beans from BUSH’S help to make that perfect taste on the palate. Try this recipe out yourself and see! Cheers!
Smoked Chipotle Steak Chili
- 1 Whole Tri-Tip trimmed
- 1 tbsp of Canola Oil
- 1 tbsp of Kosher Salt
- ½ tbsp of Black Pepper
- 2 tsp of Garlic Powder
- 1 tsp of Chipotle Powder
- 1 tsp of Brown Sugar
- Smoked Tri-Tip cubed
- 2 15.5 oz cans of BUSH’S Mixed Chili Beans
- 1 15.5 oz can of BUSH’S Black Beans in a Mild Chili Sauce
- 1 large Red Bell Pepper chopped
- 1/2 of a Red Onion chopped
- 2 Jalapeños de-seeded & chopped
- 4 Garlic Cloves minced
- 1/4 cup of Ancho Chili Powder
- 2 tbsp Ground Cumin
- 1 28 oz can of Diced Tomatoes
- 1 6 oz can of Tomato Paste
- 1/4 cup of Puréed Chipotle or 1.5 tbsp of Hot Sauce
- 1 tbsp of Canola Oil
- Salt to taste
- Chopped Cilantro
- Chopped Red Onions
- Sour Cream
- Monterey Jack Cheese optional
- In a bowl, mix the ingredients for the Chipotle Seasoning. Lather your tri-tip with canola oil, then season the steak thoroughly. Place in the fridge to set for at least 1 hour, but ideal overnight.
- Preheat your fire for indirect cooking at a medium temperature of 275F. Add some wood chips or chunks for added smoke flavor if desired.
- Add your tri-tip to the smoker and cook for about 1 hour or until it reaches 130F internal for a medium-rare. Once it is done, pull the steak off and let it rest for 10 minutes.
- Preheat your fire for direct cooking at a medium-high temperature of 375F. Add a grill grate over the fire 5 minutes before cooking.
- Add your steak to the grill and cook for about 1 minute per side until it is nicely charred and caramelized. When done, pull it off and slice it up into small cubes.
- Add a dutch oven to the grill with some canola oil. Add the steak cubes to the dutch oven and sear off for about 2-3 minutes. Once seared, add the diced bell peppers, onion, jalapenos and garlic. Stir those around while adding the ancho chili powder and ground cumin. Let everything cook for another 2-3 minutes until it is all coated in seasoning and dark brown in color. Next, add the BUSH’S Mixed Chili Beans and the BUSH’S Black Beans in a Mild Chili Sauce. Mix that around, then add the diced tomatoes, tomato paste and pureed chipotle/hot sauce. Mix all of this together and let simmer for 1-2 hours until it has reached your desired thickness. If you like it to be thinner, add some beef broth to the chili before letting it simmer!
- When the chili is done, pull it off. Serve it up with some sour cream, chopped cilantro, chopped red onions and cheese. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!