Go Back
+ servings
smoked chipotle steak chili
Print Recipe
No ratings yet

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!
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Derek Wolf

Ingredients

Tri-Tip Ingredients:

  • 1 Whole Tri-Tip trimmed
  • 1 tbsp of Canola Oil

Chipotle Seasoning:

  • 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

Chili Ingredients

  • 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

Garnish:

  • Chopped Cilantro
  • Chopped Red Onions
  • Sour Cream
  • Monterey Jack Cheese optional

Instructions

  • 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!