I’ve been experimenting with various chili recipes over the last year, having been unhappy with what I had been making. I think one of the things that’s made the largest differences has been doing away with using ground beef and using a nice bit of tri-tip instead.
It’s a bit warm, but nowhere near
1/4 C olive oil
2.5 lbs tri-tip, cut into 1/2″ cubes
2 large onions, diced
8 cloves garlic, fine chop
1 (15 oz) can diced tomatoes (drain liquid into chili)
1 (16 oz) jar chipotle salsa
4 T cayenne
1 T ground cumin
2 tsp ground coriander
1 T oregano
4 cups chicken stock
1 (12 oz) bottle dark beer
1 tsp ground cinnamon
2 T honey
3 (15 oz) cans black beans, drained
Heat the oil over high heat, add the beef in batches. Season with salt and papper and cook until browned on all sides. Remove the beef and set aside.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, salsa and spices. Return the beef to the pot, add stock and beer. Cover and cook at a simmer over medium heat for 1 hour. After 30 minutes add honey. During the last 15 minutes add cinnamon and beans. Serve!