Tri Tip Chili

This Tri Tip Chili is bomb!

Yum. Yum.

Serving Suggestions

• over baked potatoes
• alongside coleslaw & cornbread
• alongside mac & cheese
• with Fritos for dipping!
• alongside a green salad (this is what we did tonite)

#ThisAintNoCannedChili #TastesLikeVictory

TIP: This is best made a day in advance and refrigerated overnight before reheating and serving!!

Tri Tip Chili Recipe

Ingredients

• ≤ 3 lb tri-tip roast (weight after trimming = 2.25 lbs)
• 1 1/2 tsp smoked paprika (divided)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp kosher salt
• 2 1/2 tsp ground black pepper (divided)
• 1 Tbsp + 1/2 tsp chili powder 
• 1/8 tsp crushed red pepper
• 2 Tbsp extra virgin olive oil (divided)
• 1 cup beef stock
• 1 (15 oz) can crushed tomatoes 
• 2 Tbsp no salt added tomato paste
• 1 small onion, diced
• 1 Tbsp minced garlic
• 1 tsp cumin
• 1 (15 oz) can pinto beans, drained

Directions

1. With a sharp knife, cut 3 lb tri tip roast into about 6 pieces (the number of pieces isn’t as important as that they’re not super small), trimming as much of the fat away as possible to prevent your gravy from being too greasy. Ideally you’ll have about 2.25 lbs of meat after trimming.
2. Place roast chunks on a large piece of foil and blot dry with paper towels.
3. In a small bowl make roast rub by whisking together 1 Tbsp smoked paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 2 tsp kosher salt, 2 tsp ground black pepper, 1/2 tsp chili powder, and 1/8 tsp crushed red pepper.
4. Sprinkle rub mixture over the roast chunks and use your hands to press the seasoning into all sides of each chunk. Either wear disposable gloves for this step or wash your *paws* thoroughly directly after.
5. Press the SAUTÉ button on your Instant Pot (IP) and adjust setting to MORE.
6. Once the IP reads HOT, add 1 Tbsp extra virgin olive oil to the inner pot.
7. Add 1/2 of the roast chunks and sear for 2 mins per side (on at least 3 sides – 4 sides if really, really large chunks).
8. Transfer seared roast chunks to a plate and set aside. I keep mine in the microwave.
9. Add remaining 1 Tbsp EVOO to inner pot and repeat Steps 7 & 8 with remaining roast chunks.
10. Pour in 1 cup beef stock and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “burn” notice. 
11. Add 1 (15 oz) can crushed tomatoes, 2 Tbsp no salt added tomato paste,  diced 1 small onion, 1 Tbsp minced garlic, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp ground black pepper and stir until well-combined.
12. Add seared roast chunks, settling them down into the sauce.
13. Secure the lid and set the valve to “Sealing”.
14. Secure the lid then select PRESSURE COOK (or MANUAL) for 35 mins.
15. Once the cooking cycle completes, allow a natural release (NR) for 10 mins, then set to VENT to do a quick release (QR) of any remaining pressure.
16. Once the pressure pin drops, press CANCEL and remove the lid.
17. Transfer cooked roast chunks to a cutting board and allow to rest.
18. Stir drained pinto beans into chili.
19. Secure the lid and set the valve to “Sealing”.
20. Secure the lid then select PRESSURE COOK (or MANUAL) for 2 mins.
21. Once the cooking cycle completes, do a quick release (QR). 
22. Shred roast chunks and transfer back into chili, then stir until well-combined.

NUTRITION FACTS
Servings	6
Amount Per Serving	300 g (1 cup / 8 oz)
Calories	485
		% Daily Value*
Total Fat	23g	30%
Saturated Fat	6g	30%
Trans Fat	0g
Monounsaturated Fat	14g
Polyunsaturated Fat	2g
Cholesterol	90mg	30%
Sodium	600mg	26%
Total Carbohydrate	28g	10%
Dietary Fiber	8g	29%
Total Sugars	6g
Added Sugars	0g
Sugar Alcohols	0g
Protein	42g
Vitamin D	1mcg	5%
Calcium	80mg	6%
Iron	5mg	28%
Potassium	750mg	16%
Vitamin A	300mcg RAE	33%
Vitamin C	12mg	13%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.