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The Tastiest Tailgate Tri Tip Chili
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Prepare at home and bring to your favorite tailgating event.
|3 lb. beef tri tip, cut into 1/2 inch cubes|
|3 jalapeño peppers, diced|
|1/2 cup steak sauce|
|1 can diced tomatoes, 15 oz.|
|1 tablespoons paprika|
|4 cups beef stock|
|1 green bell pepper, diced|
|8 slices bacon|
|6 tablespoons chili powder|
|2 teaspoons salt|
|1/4 cup vegetable oil|
|1 sweet onion, chopped|
|1 can corn, 11 oz.|
|6 cloves garlic, crushed|
|1 teaspoon ground black pepper|
|1 tablespoons ground cumin|
|2 tablespoons oregano|
- Cook bacon in a skillet for 10 minutes, until browned. Place on paper towels to dry. Once dry, break apart and crumble to small pieces.
- Pour oil into soup pot, heat on medium heat. Separate tri tip into 4 piles. Place tri tip in soup pot and cook for 5 minutes each batch. Place cooked beef into bowl, keep warm. Once all 4 batches are cooked, place back in pot and add in jalapeno, cumin, paprika, garlic, chili powder, and onion. Cook for 5 minutes, onion should become translucent.
- Drop black pepper, salt and tomatoes into soup pot. Add in steak sauce, back, beef stock, stir all ingredients together well, turn heat up and boil.
- Turn down heat, stir in bell pepper and corn. Simmer soup pot contents for 3 hours. Meat should become very tender.
|Course:||Side, appetizer, entrée|
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