Grilled Tri-Tip and Rib-Eye Chili

 

4 pounds steak (I use a combination of tri-tip and rib-eye)

2 pounds hot Italian sausage, casings removed

Kosher salt and fresh ground pepper to taste

4 large onions, diced

4 cloves garlic, minced

2 to 4 jalapeño peppers, seeded and finely diced

4 tablespoons chili powder

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons Worcestershire

2 tablespoons hot sauce (I like Crystal)

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried oregano

1 carton of beef stock, as needed

1 (28-ounce) can chopped tomatoes

2 (15-ounce) cans black beans, drained and rinsed (optional)

2 (4.5-ounce) cans chopped green chiles

 

Optional toppings: avocado slices, sliced jalapenos, sliced radishes, shredded cheese, diced scallions, sour cream, Siracha or hot sauce, chopped fresh cilantro, lime wedges for squeezing.

 

Heat your grill to high. Season beef with salt and pepper. Sear the steak on both sides, about 3-4 minutes, depending on the thickness of the meat. You’re not cooking the meat at this point, just getting some good color on the steak.

Remove the steak and let rest on a cutting board for 10 minutes.

Cut the steak, across the grain, into ½ inch chunks and transfer to your slow cooker or large stock pot, cover and let rest.

To a large skillet, add sausage (break up the links into crumbles) and cook for 5 minutes. Add onions, garlic and jalapeños. Cook for another 5 minutes over medium heat. Cook until softened. Transfer to your slow cooker or large pot with the meat. Add half of the beef stock and then more as needed. Stir in chili powder, sugar, Worcestershire, cumin, garlic powder, onion powder, paprika, oregano, tomatoes, beans (optional) and canned green chiles.

Cover and cook on low for 3 to 4 hours in a large stock pot (stirring frequently so it doesn’t burn on the bottom) or 4-6 hours on low in a slow cooker.

Serve and garnish with optional toppings. Goes great with cornbread.