The Best Smoked Tri Tip Chili Recipe - Hey Grill, Hey (2024)

FAQs

How do you smoke the most tender tri-tip? ›

Smoke: Place your roast on a 225° smoker and close the lid. I like it best when cooked to 130-135°, which will give you a nice cooked interior that's still a little pink. If you cook tri tip past this point and into medium and medium-well, you'll sacrifice tenderness. Sear: This process is called a reverse sear.

Modify it. If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

combine all of the spices. Sprinkle liberally over both the vegetables and ground beef. Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about an hour. Heat a large pot over medium heat.

Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove. Wrap tri-tip in foil and let rest for 15 minutes. When slicing any cut of beef, it's important to slice against or perpendicular to the grains.

By searing at the end you get the benefit of the flavors introduced by searing and the meat will stay juicy inside. For tri-tip I like to smoke low until an internal temp of about 125. Then pull and foil loosely until the temp has peaked and then dropped back down to the 125 level.

Continue checking the internal temp every 15-20 minutes, until it reaches 135°F for medium-rare. Increase the temperature to 140°F for medium. I do not recommend smoking the meat above 140°F. The ideal smoking temperature for tri tip is 225°F.

How Long to Smoke Tri Tip. Plan up to 2 hours for smoking tri tip, plus an additional 5-6 minutes for searing and 15 minutes of rest time for a medium-rare steak. The times will vary slightly based on the doneness you're trying to achieve in the center of your meat.

The best tri tip I've ever tasted (and made) was BBQed – this is the method used by grill masters to cook ribs, pulled pork and brisket. Since BBQing involves smoke, this method requires a covered grill.

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

What is the trick to a good chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.

There are several cuts of meat you can use, but the easiest and least expensive is probably chuck roast. Beef chuck is a huge primal cut that comes mainly from the shoulder section of the steer. It's very fatty, which gives it good flavor and has lots of connective tissue that requires a long cook time to tenderize.

What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

Once the fire is going and coals are starting to form, shut the door on the firebox, leave the bottom firebox vent open but now close the chimney a quarter of the way. You want to have your temperature around 225-250°F/107-120°C for slow-cooking brisket, pork, lamb and even chicken.

Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

While the tri tip is a steak-like cut, it has very long muscle fibers, and long muscle fibers mean stringy, chewy steak if you don't handle them correctly. You have to cut across the grain of the meat fibers to shorten the individual fiber pieces you'll be eating.

Muscle fibers tense and toughen up at high temperatures, which causes the meat to be tough and chewy. Not to mention the added smokey flavor. You could cook a tri-tip low and slow the whole way, but you can't beat finishing with a quick sear over high heat to develop a flavorful crust.