Tri Tip Chili {30 Minute Leftover Steak Recipe!}

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!

Bowl of Tri Tip Chili

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.

Ingredients for Tri Tip Chili

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.

Dice the onion pepper and tri tip

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!

Spoonful of Tri Tip Chili

Bowl of Tri Tip Chili

Tri Tip Chili

Leftover tri tip steak is used to make a classic batch of southwest style chili.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Calories 255 kcal


  • 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.
Keyword Tri Tip Chili