The only good thing to come from yesterday - chili with tri-tip

[Meat-O-Rama]

A few weeks ago I read in the local paper about a local guy who is a multi award winning chili champion and how he won;t use any meat other than tri-tip in his chili. After reading that I vowed I would try it in my next batch. Yesterday was my first chance to put it to the test.

Verdict: I'm sold. By far my best batch of chili. And while I attribute that to a couple of other things as well, the tri-tip is definitely my meat of choice from now on.

 

[Wimbo]

You know the rules... no pictures, then it didn't happen.
What's your recipe?

 

[Meat-O-Rama]

You know the rules... no pictures, then it didn't happen.
What's your recipe?

I'd send pictures, but all that's left of it would probably result in a lifetime ban from CZ...

My recipe is adapted from the Cooks's Illustrated recipe here (login required):

http://www.cooksillustrated.com/recipes/detail.asp?docid=5441

Ingredients

• 3tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)
• 3tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground
• 2tablespoons cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
• Sorry, I don't quite have the time or inclination to toast my own chilis, so I used a variety of chili powders. I get all of my spices from Penzey's (I'm like a kid in a candy store when I go in there...). Ancho chili powder, Chipotle chili powder, hot chili powder, a bit of paprika, ground cumin, toasted onion powder, garlic powder, a couple others.
• 2teaspoons dried oregano , preferably Mexican
• 7 1/2cups water , divided (I used 3 cups water, 2 cups chicken stock)
• 1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes ( I used a 3 pound tri-tip, cubed into 1/2 inch chunks)
• 2teaspoons table salt , plus extra for seasoning
• 8ounces bacon (7 or 8 slices), cut into 1/4-inch pieces (Bacon comes in 12 oz packs and I see no reason to leave the rest out...)
• 1 medium onion , minced (about 1 cup)
• 5medium cloves garlic , minced
• 4 - 5 small jalapeño chiles , cored, seeded, and minced
• 1cup crushed tomatoes (canned), or plain tomato sauce (I give my wife credit for getting a 28 oz can of these. I think it really added some good flavor. I used the whole can, juices and all.
• 2tablespoons lime juice from 1 medium lime (Left this out)
• 5tablespoons masa harina or 3 tablespoons cornstarch (Left this out)
• Ground black pepper
• I added a can of pinto and a can of kidney beans, drained of most of the bean juice.

Instructions

1. 1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt (I tossed mine in a bit of salt, ground cumin and toasted onion powder); set aside.
2. 2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. 3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

The spice level will in no way compete with Hos, but without doing separate batches, it satisfies the rest of the family who don't share my daughter and I's enthusiasm for heat.