Tri-Tip Steak Chili Recipe: Hearty, Meaty Football Party Food

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For football fans looking for hearty make-ahead party food, this Tri-Tip Steak Chili Recipe is the real deal for game day.

No training camp required for this recipe, but it is best made ahead of time so you can enjoy the game too.

Play Fantasy Football, but Give Me Real Football Food

Some like their chili hot and spicy, lots of beans, chunky tomatoes, or hearty and meaty—there are endless preferences.

This recipe is one of the hearty and meaty varieties with an abundance of cubed steak for the carnivores in your life. Win or lose, spicy or mild, steak chili is a crowd-pleaser any day of the week.

Why tri-tip is a great choice for steak chili

Also known as Newport steaks and triangle steaks or roasts, tri-tip is an excellent value-cut highly recommend for grilling and ordinarily only cook to medium-rare.

However, this versatile cut of beef also makes fantastic steak chili because there’s no hassle with connective tissue and it doesn’t get stringy or fall apart.

The whole point of making steak chili is to feel like your eating steak, not shredded roast, right?

The prep for this recipe is easier if you can start with tri-tip steak, but tri-tip roast works just as well. If working with a roast, it is important to cut the roast against the grain into 1/2-inch steaks, then cut into cubes.

Whether you grill it, smoke it, or simply brown it in a skillet per this recipe, Tri-Tip Steak Chili is always a WIN!

Print Recipe

Tri-Tip Steak Chili

Thick, hearty chili with a generous amount of tri-tip steak, three types of beans, fire-roasted tomatoes and green chiles to feed a crowd.

Prep Time1 hr

Cook Time2 hrs

Course: Main Dish

Cuisine: American

Servings: 7 quarts

Author: Judy Purcell

Ingredients

• 5-6 pounds tri-tip steak or roast cut into ½” cubes
• 1 tablespoon granulated onion 
• 1 tablespoon granulated garlic 
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon  Paul Prudhomme Meat Magic optional
• 2 medium onions chopped
• 4 cloves garlic minced
• Extra-virgin olive oil
• 1 cup red wine or more beef stock
• 3 (15 ounce cans) kidney beans drained
• 3 (15 ounce cans) pinto beans drained
• 2 (15 ounce cans) black beans drained
• 5 (15 ounce cans) diced, fire-roasted tomatoes Muir Glen
• 2 (10 ounce cans) Rotel tomatoes drained
• 1 cup 505 Southwestern diced green chilies
• 1 ½ - 2 cups beef stock depending on thickness desired
• 1 tablespoon (hickory) liquid smoke flavoring
• 1 package Caroll Shelby's Chili Mix
• Sea salt and ground black pepper

US Customary - Metric

Instructions

• Cut steak into small, 1/4" bite-size pieces, trimming away any large pieces of fat. Mix onion powder, garlic powder, Meat Magic, oregano, and cumin in a small dish, set aside.
• In a large skillet, sauté 1/3 of the onion and garlic in a large skillet with 2 tablespoons oil until softened, about 5 minutes. Add 1/3 of the steak to the skillet and brown over medium-high heat (small batches allow the meat to brown better).
• As the steak pieces brown, sprinkle with 1/3 of the mixed spices. Once browned, add 1/3 cup of the red wine to loosen any browned bits and simmer 2 to 3 minutes to evaporate some of the wine. Repeat these steps with each batch and transfer to a large pot (12-quart is ideal).
• While meat is browning, add the following to the pot: Drained beans, all tomatoes, chilies, and liquid smoke. Continue adding the batches of browned meat and onion to the larger pot when done.
• Once all the meat is browned and in the pot with the beans, tomatoes, and chiles, add enough beef stock to the pot to thin to desired consistency.
• Sprinkle the Caroll Shelby's chili seasoning over the top and stir-in. *You can start by adding half the seasoning packet and then add more after the chili has cooked for 30 minutes, to desired taste.
  
• Note: Within the package is a small container of masa harina flour, salt, and cayenne--we do not use the cayenne in this recipe, but you can for more spice, if desired.
• Bring to a boil, reduce heat to simmer. Cook covered for 1 to 2 hours, stirring occasionally, or place in a crock pot on low for 4-6 hours.
• Final Step: The last 15 minutes of cooking, mix masa harina flour (small, yellow packet in the chili mix package) with 1/2 cup of water in a small bowl until smooth. Stir into chili and cook for 10 to 15 minutes; this will thicken the chili and round out the flavors. Salt and pepper, to taste.

Notes

If ROTEL brand tomatoes are not available, add 3/4 cup more of the diced tomatoes and 2 additional tablespoons of chopped roasted green chiles.

To sub masa harina flour purchased separately from the Carol Shelby's Chili Mix, use 2 to 3 tablespoons masa harina mixed with 1/2 cup water.

To use dried beans instead of canned, one 15 ounce can of beans (drained) is equivalent to 1 1/2 cups (9 ounces) of cooked beans. 1/2 cup of dry beans will yield 1 1/2 cups cooked beans. Only add cooked or canned beans to the chili.

Chipotle Tabasco Sauce or Chipotle Peppers in Adobo can be added for extra spicy heat, as desired.

Like any soup, chili is always tastes better the second day, so prepare it in advance and the warm-up when ready to eat.

Nutrition

Calories: 573kcal | Carbohydrates: 11g | Protein: 63g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 199mg | Sodium: 232mg | Potassium: 1265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 15.4% | Vitamin C: 19.8% | Calcium: 11.4% | Iron: 32%

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Serving Ideas:
Top with your choice of cheese, scallions, cilantro, or sour cream. Serve with corn bread crouton or saltine crackers on the side.

Pass the Chipotle Tabasco Sauce for those looking for a little excitement when the game doesn’t hold their interest. A splash or two is all it takes!

More Football Party Recipes for a Crowd:

• Smoky BBQ Chicken Nachos

• 14 Healthy Super Bowl Party Recipes

• Caramelized Onion Dip: Super Bowl Food and Beyond

• Pulled Pork Stuffed Jalapenos

• Shrimp & Prosciutto with Smoky Honey-Mustard Sauce

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