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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.
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Preheat your fire for indirect cooking at a medium temperature of 275F. Add some wood chips or chunks for added smoke flavor if desired.
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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.
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Preheat your fire for direct cooking at a medium-high temperature of 375F. Add a grill grate over the fire 5 minutes before cooking.
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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.
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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!
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When the chili is done, pull it off. Serve it up with some sour cream, chopped cilantro, chopped red onions and cheese. Enjoy!