Recipe by djunqx
Award winning recipe from Backwoods BBQ in Corona, Ca as per the newspaper clipping I saw. Their chili is spicy and addictive!
Top Review by Hutchinson Tavern
This recipe was a great base for my chili. A made a few modifications....<br/><br/>1. I smoked the tri-tip with hickory. The smokey flavor was outstanding.<br/>2. I replaced 1.5 cups of tomato sauce with a bottle of porter<br/>3. I replaced the diced jarred jalapenos with 8 fresh chilis, 1 cherry pepper, and 1 mild green chili, with seeds, chopped<br/>4. I replaced the granulated garlic with 3 cloves of fresh pressed garlic<br/>5. I skipped the cumin completely<br/><br/>My chili came out amazing. I even won a competition!
backwoods bbq tri tip chili
- 2 lbs tri-tip roast
- 6 cups tomato sauce
- 3 cups canned pinto beans
- 3 cups canned black beans
- 1⁄2 large white onion, diced
- 1⁄2 bunch cilantro, chopped fine
- 1⁄2 cup canned diced jalapeno
- 1⁄4 cup chili powder
- 1⁄4 cup masa corn flour
- 3⁄4 tablespoon ground cumin
- 1⁄2 tablespoon ground pepper
- 1⁄2 tablespoon granulated garlic
- 1⁄2 tablespoon seasoning salt
- 1⁄2 tablespoon garlic salt
- 1⁄2 tablespoon red pepper flakes
Directions See How It's Made
- Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:.
- All tablespoons should be heaping, not level.
- The heating and thickening is simple and forgiving as long as you do not burn it.
- Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.