Tri-Tip Steak Chili

Ingredients

• 1 tbsp Ground cumin
• 1 tbsp Smoked paprika
• 1 tbsp Chipotle chili powder
• 1 tbsp Ancho chili powder
• 1.5 tsp Black pepper
• 0.5 tsp Cayenne pepper
• 0.5 tsp Dried oregano
• 0.5 tsp Dry mustard
• 2 lb Tri-tip beef (Cut into 1-inch cubes)
• 2 tsp Kosher salt
• 2 tbsp Oil (For searing)
• 1 tbsp Butter
• 1 Red onion (Diced)
• 2 Jalapeños (Chopped)
• 3 cloves Garlic (Minced)
• 1 cup Guinness
• 1.5 cups Crushed tomatoes
• 2 tbsp Worcestershire sauce
• 1 tbsp Molasses
• Cheddar cheese (For serving; amount not specified)
• Sour cream (For serving; amount not specified)
• Green onions (For serving; amount not specified)

Steps

1. 1

   Season the tri-tip cubes with the kosher salt.

2. 2

   Heat the oil and butter in a pan. Sear the beef hard in batches, then set it aside.

3. 3

   In the pan, sauté the diced red onion, chopped jalapeños, and minced garlic.

4. 4

   Add the ground cumin, smoked paprika, chipotle chili powder, ancho chili powder, black pepper, cayenne, oregano, and dry mustard. Warm the spices until aromatic.

5. 5

   Pour in the Guinness to deglaze the pan, scraping up the browned bits.

6. 6

   Add the crushed tomatoes, Worcestershire sauce, and molasses.

7. 7

   Sous vide the chili for 12 hours. The source does not specify a sous-vide temperature or bagging/container details.

8. 8

   Serve with cheddar cheese, sour cream, and green onions.

Notes

The source does not give a sous-vide temperature or specify how the seared beef and chili mixture are packaged or combined for the sous-vide step. Garnish amounts are unspecified.

Nutrition per serving

• main
• chili
• beef
• sous-vide
• gluten-containing
• fall