Description
A comforting and savory chili featuring slow-simmered tri-tip beef, resulting in tender, fall-apart texture and complex spice notes, brightened by a tangy Smoked Paprika and Lime Crema.
Ingredients
- 2 lbs beef tri-tip, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon New Mexico chili powder
- 1 teaspoon smoked paprika (sweet)
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon unsweetened cocoa powder
- 0.25 teaspoon cayenne pepper (optional)
- 14.5 oz can fire-roasted diced tomatoes, undrained
- 14.5 oz can crushed tomatoes, undrained
- 15 oz can kidney beans, rinsed and drained
- 3 cups vegetable broth
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
- 0.5 cup plain full-fat yogurt
- 1 tablespoon fresh lime juice
- 0.5 teaspoon smoked paprika (for crema)
- Pinch of salt (for crema)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (optional, for garnish)
Instructions
- Sear the Tri-Tip in Batches: Heat vegetable oil in a Dutch oven over medium-high heat. Sear tri-tip cubes in batches until browned on all sides (5-7 minutes per batch). Remove beef to a plate.
- Sauté Aromatics: Reduce heat to medium, add onion to the pot, and cook until translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Bloom Spices: Stir in ancho chili powder, New Mexico chili powder, smoked paprika, cumin, oregano, cocoa powder, and cayenne (if using). Cook for 1-2 minutes, stirring constantly.
- Simmer Chili: Return seared beef to the pot. Add fire-roasted tomatoes, crushed tomatoes, kidney beans, and vegetable broth. Stir well, scraping up browned bits from the bottom.
- Cook Until Tender: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, or until tri-tip is very tender. Stir occasionally.
- Prepare Smoked Paprika & Lime Crema: While chili simmers, whisk together plain yogurt, fresh lime juice, smoked paprika, and salt in a small bowl. Cover and refrigerate until ready to serve.
- Season and Rest: Remove pot from heat and let rest for 10-15 minutes. Season with additional salt and black pepper to taste before serving.
- Garnish and Serve: Ladle hot chili into bowls. Top with a dollop of chilled crema, fresh cilantro, and a lime wedge.
Notes
To ensure tenderness, simmer for at least 2 hours, possibly longer (up to 3 hours), checking every 15 minutes. Store leftovers in an airtight container for up to 3 days. Pinto beans, black beans, or beef broth can be substituted for kidney beans and vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 250 g)
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg