This Tri Tip Chili recipe is a fast, easy and delicious way of serving up leftover tri tip steak. The chili is packed full of protein and low in calories and fat making it a guilt free and satisfying meal.
This recipe is adaptable for different heat levels and is sure to be a favorite at your house!
Assemble the Chili Ingredients
This is a fast cooking chili so we are using plenty of canned ingredients to speed things along!
You are going to need:
- 15 ounce can of Pinto Beans in Chili Sauce
- 15 ounce can of Tomato Sauce
- 12 ounce can of Rotel Chili Fixin’s
- 1 pound leftover Tri Tip Steak
- Chili Powder
- Chipotle Powder
- 1 small Yellow Onion
- 1 large fresh Jalapeno Pepper
I usually use Gebhardt’s or Maxine’s chili powder but realized all I had was the Target store brand, Gather and Good, when I was getting ready to make this batch. It worked just fine.
Pro Tip: If you want a new flavor level then see if your store carries the Carol Shelby brand of Chili Mix as it comes with a pack of masa flour that takes the chili in a whole new direction.
I was working with about a pound of leftover Reverse Seared Tri Tip that had a great smoke flavor and was excited to get those flavors into a bowl of chili!
Take the seeds out of the jalapeno then give the pepper, onion and tri tip a dice cut.
Cook the Tri Tip Chili
Add about a tablespoon of peanut oil to a sauce pan, heat over medium heat and add the onions and jalapeno along with a 1/2 teaspoon of salt. You want to let the vegetables sweat over Medium-Low heat for about 15 minutes until the onions are translucent and tender.
Once the veggies are tender pour in the tomato sauce, chili beans and Rotel.
Add 1 tablespoon of chili powder and 1/2 teaspoon of chipotle powder. Add more chipotle powder if you want a spicier chili.
Mix everything well, bring to a simmer and cover for 10 minutes.
Add the diced tri tip, stir well and cook uncovered for 3-5 minutes while the steak heats through.
Serve the Chili
I usually eat the chili straight from the bowl with some saltine crackers.
The chili is also amazing served over Fritos for a nice twist on Frito Pie. You can also add the chili to a baked potato for a massively filling meal.
If you feel like being purely decadent then mix the chili with a large block of Velveeta cheese and melt everything together in the microwave. I promise that it will be the best queso dip you have ever had!
Tri Tip Chili
- 1 lb Reverse Seared Tri Tip Steak Leftover
- 15 ounce Tomato Sauce
- 15 ounce Pinto Beans in Chili Sauce
- 12 ounce Rotel Chili Fixins
- 1 small Yellow Onion
- 1 large Fresh Jalapeno Pepper
- 1 tbsp Chili Powder
- 1/2 tsp Chipotle Powder
- Remove the seeds from the jalapeno and discard.
- Dice the onion, jalapeno and tri tip.
- Sautee the onion and jalapeno in a tablespoon of oil and a pinch of salt for 15 minutes over Medium Low heat.
- Add the tomato sauce, pinto beans, Rotel, chili powder and chipotle pepper. Mix well and heat covered over Medium heat for 10 minutes.
- Add the diced tri tip steak and cook uncovered for five minutes.
- Serve the chili as is or use to top Frito Pie or a baked potato.