As the weather goes down, all I want is some spicy chili. It's hearty, rich, and filled with delicious meats and beans. This year I teamed up with BUSH'S® Beans to show off a simple but epic recipe: Smoked Chipotle Steak Chili. Filled to the brim with hearty and nutritious classic beans plus three smoky tips for a nice savory touch. It is sure to warm you up during these winter months!
All about that smoked chipotle steak chili
This chili is all about the beans and the steak! We'll start by seasoning our tri-tip using my chipotle style seasoning. Add the steak to the smoker at 275F, then we smoke it until it reaches around 130F internally for medium rare cooking. While some of you might think it's a bit overcooked than normal, the tri-tip is a fun little piece of meat. It contains a lot of fat; therefore, we need it to cook longer or we might end up with too scarce meat.
Once the steak is cooked, we will remove it and let it rest for 10 minutes. We will make the fire tear again so that we can grab the tri-tip and cut it into small cubes. This is when we can really start making the smoked chipotle steak chili.
Let's add some BUSH beans!
With the steak ready to go, we're going to preheat a Dutch oven for our cook's chili part. Searing the steak cubes, we will add the vegetables and seasoning to simmer for a few minutes.
Finally, we will add BUSH'S Mixed Chili Beans and BUSH'S Black beans in a sweet chili sauce. Don't drain the beans because we want all that flavor to be added to the chili! Toss all of this with the rest of the ingredients, and we're ready to have a hearty Chipotle Smoked Steak Chili!
You need good beans for chili
After the chili has simmered for about 1 to 2 hours, it should be thick enough to add to your bowl with sour cream, cheese, cilantro, and red onions. This recipe is only epic because of the BUSH'S Beans itself! The nutritious and delicious beans from BUSH'S help make that perfect taste on the palate. Try this recipe yourself and see! Cheers!
Filled to the brim with hearty and nutritious classic beans plus three smoky tips for a nice savory touch. It is sure to warm you up during these winter months!
Classes: Main course
Keyword: Smoked Chipotle Steak Chili
Portions: 8 people
- 1 Whole tri-tip cut
- 1 tablespoon canola oil
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon chipotle powder
- 1 teaspoon brown sugar
Ingredients of Chile
- Smoked Tri-Tip in cubes
- 2 15.5 oz BUSH'S Mixed Pepper Bean Tins
- 1 15.5 oz can of BUSH'S black beans in a sweet chili sauce
- 1 big red pepper chopped
- 1/2 a red onion chopped
- 2 Jalapeños seeded and chopped
- 4 Cloves of garlic chopped
- 1/4 Chopped off Ancho pepper powder
- 2 tablespoon Cumin powder
- 1 28 oz can of diced tomatoes
- 1 6 oz can of tomato paste
- 1/4 Chopped off mashed chipotle or 1.5 tbsp hot sauce
- 1 tablespoon canola oil
- Salt to taste
- Chopped coriander
- Chopped red onions
- Sour cream
- Monterey Jack cheese optional
In a bowl, combine the ingredients for the chipotle seasoning. Lather your tri-tip with canola oil, then carefully season the steak. Place in the refrigerator for at least 1 hour, but ideal overnight.
Preheat your fire for indirect cooking to an average temperature of 275F. Add shavings or pieces of wood to add a smoky flavor if desired.
Add your tri-tip to the smoker and cook for about 1 hour or until it reaches internal 130F for medium rare cooking. Once cooked, remove the steak and let it sit for 10 minutes.
Preheat your fire for direct cooking to a medium-high temperature of 375F. Add a grill to the heat 5 minutes before cooking.
Add your steak to the grill and cook for about 1 minute per side until charred and caramelized. When finished, remove it and cut it into small cubes.
Add a Dutch oven to the grill with canola oil. Add the steak cubes to the Dutch oven and sear for about 2-3 minutes. Once seared, add the diced peppers, onion, jalapeño peppers and garlic. Stir them while adding the ancho chili powder and ground cumin. Cook for another 2-3 minutes until everything is coated with seasoning and dark brown in color. Then add the BUSH'S Mixed Chili Beans and BUSH'S Black Beans in a mild chili sauce. Mix everything together, then add the diced tomatoes, tomato paste and chipotle puree / hot sauce. Mix all of this and simmer for 1 to 2 hours until it reaches the desired thickness. If you like it to be thinner, add a little beef broth to the chili before you let it simmer!
When the chili is cooked, remove it. Serve it with sour cream, chopped cilantro, chopped red onions and cheese. Enjoy!
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
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You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
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Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.