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!