Hello there– It’s such a nice thing, when your siblings marry someone you just think is just the greatest. So I’m taking the moment to say thanks Mark, for bringing that Joanne into the family. She’s funny, warm and that kind of of person you could just sit and talk to for hours. Plus she makes an awesome bowl of chili.
The secret ingredient is tri-tip!! So if you want a rich savory bowl of chili, I think this may do the trick! Thanks Joanne!!
JOANNE’S TRI TIP CHILI
2 pounds beef tri tip
3 tab. olive oil
2 or 3 tab. Montreal steak seasoning
2 14 oz. cans petit cut tomatoes
2 cans chili beans
2 cans small white beans, drained and rinsed
1 can corn, drained and rinsed
1 pkg. Lawry’s chili seasoning
7 oz. can salsa verde
7 oz. can dice mild green chilis
28 oz. chicken broth
garnishes: sour cream, grated cheese, green onions, avocado, tortilla strips, cilantro, chopped red onion… (take your pick!)
Cut the tri tip into 2″ cubes (like stew meat). Mix the oil, beef cubes and Montreal steak seasoning in a crock pot and cook for 3 to 4 hours until the beef is tender enough to shred with 2 forks. OR- if you don’t have a crock pot (like me), mix it in a large soup pot, put on the lid and roast it in a 300 degree oven for 2 1/2 to 3 hours– until it is tender enough to shred.
Shred the beef and return it to the soup pot including the juices from the meat. Then (this is the part where you need a sturdy can opener!!), put all the rest of the ingredients into the soup pot with the meat and bring to a low simmer for 20 to 30 minutes to blend all the flavors. That’s it. Easy and delish!