Easy chili

[PaulOinMA]

East chili. Wife is visited her parents in NJ for the week. Made chili to last a few days on Monday.

Very easy when you already have barbequed tri-tip in the freezer. The barbequed meat has a dry rub on it (onion and garlic dry run from Karen Putman's book), so not much more seasoning is needed.

Soak some pinto beans overnight and partially cook them. Saute one green bell pepper and one onion, diced, until soft. Add 2 cloves minced garlic towards the end. Add 18-ounces diced barbequed tri-tip, the drained, partially cooked pinto beans, one 28-oz. can crushed tomatoes, 2 T. chili powder, 1 t. cayenne, 1 t. Creole seasoning. Simmer to blend flavors, finish cooking the beans, and concentrate the sauce. Serve with sour cream and shredded cheese. Very easy.
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Pitt's & Spitt's U2436

[k.a.m.]

Beans or not that is a fine looking pot of Chili.
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Always remember slow and steady wins the race.

Hybrid Cooker

[TrailerBuilder]

That looks awesome! Tri Tip meat in chili...now there you go
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[PaulOinMA]

Tri-tip was great in chili. Hadn't tried it before. Still trying to use up the last of the meat in the freezer from the last time I barbequed so I can start again. Had a lot more in the freezer than I thought.
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Pitt's & Spitt's U2436