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SAN FERNANDO VALLEY

Hallie Norvet

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Tri-Tip, Bean and Green Chile Chili

Posted on November 9, 2015 at 7:00 AM

Tri-Tip, Bean and Green Chile Chili


What makes a good chili? Lots of meat, vegetables and spice? Good consistency? The right amount of toppings? Yes. All of the above. This Tri-Tip, Ground Beef, Green Chile and Bean Chili is the perfect blend of all three.




Makes: 10 Servings

Prep-Time: 20 Minutes

Cook-Time: 4+ Hours

By: Chef Hallie Norvet


Ingredients:

3 Tablespoons Olive Oil or Vegetable Oil

Salt and Pepper

2 Pounds Tri-Tip or Other Steak, Cubed into 1/2 Inch Cubes

1 Pound 85/15 Ground Beef or Fattier

1 Large Onion, Peeled and Chopped

1 Green Bell Pepper, De-seeded and chopped

5 Cloves Garlic Chopped

3 Cans Mild Green Chiles, Chopped

5 Tablespoons Chili Powder

2 Tablespoon Cumin

2 Tablespoon Paprika

3 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard Powder

1 Can Diced Tomatoes

1 Can Crushed Tomatoes

1 Can Tomato Paste

2 Tablespoon Brown Sugar

2 Cups Chicken, Beef or Vegetable Broth

1/2 Tablespoon Fresh Cracked Pepper

2 Can Chili Beans, or Three Beans (Pinto, Black and Kidney)


Garnish:

Shredded Cheddar Cheese

Chopped Scallion or Chive

Finely Chopped White or Red Onion

Tomatoes

Sour Cream



Directions:


Note: These directions apply the same way to either a traditional pot on the stove pot or crock pot. The crock pot will not sear the beef, but you can add the ingredients to the pot in the same manner, then set it on high for 4+ hours. Then, add the beans 30 minutes prior to serving, on the low setting.


Heat a large stock pot over high heat. Add olive oil and add beef to pot. Season lightly with salt and pepper. Sear tri-tip until golden brown. Stir and add ground beef to pot and stir until halfway cooked. Add onions, bell pepper, garlic, chiles, chili powder, cumin, and paprika. Stir unti beef and vegeatbles are coasted with seasoning. Add worcestershire, mustard powder, diced/crushed tomatoes, tomato paste, and brown sugar to pot. Stir and heat over high heat until simmering. Add broth or stock, and additonal cracked pepper. Stir and reduce heat to medium-low on stove. If on crock pot, leave on high for 4+ hours.


Chili is done when tri-tip is tender and all ingredients have become one yummy stew. Taste and add salt and pepper if needed. Add beans 30 minutes prior to enjoying and heat over low. Top with favorite toppings/garnishes and enjoy!


Categories: Entrees, Regional American, Soups

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