5 Ingredient Chili

⏱ 1440 mins 🍽 6-8 serving(s) 🏷 Roast Beef

This straightforward chili recipe cleverly uses enchilada sauce as a flavour base, requiring just five key components. It centres on a tri-tip roast, which is first seasoned and barbecued before being cubed and slow-cooked overnight with the sauce, cumin, and liquid. The extended resting period is crucial for developing the flavours and ensuring the beef stays tender. It yields a hearty meal suitable for 6 to 8 people.

5 Ingredient Chili

Ingredients

  • 2 (16 ounce) cans enchilada sauce
  • 2 (2 1/2 lb) tri-tip roast
  • 1 tablespoon cumin
  • 1 (8 ounce) can beer or 1 (8 ounce) can water
  • santa maria tri-tip seasoning (any rub will work)

Method

  1. Coat the meat with your chosen spice rub.
  2. Barbecue the tri-tip for 30 minutes with the fat side facing upwards.
  3. Take it off the direct heat and continue baking in the barbecue for a further 30 minutes.
  4. Allow the meat to cool, then cover and place it in the fridge overnight to keep it moist.
  5. The next morning, slice the tri-tip against the grain into 1 inch pieces, discarding any fat.
  6. Transfer the cubed beef to a slow cooker.
  7. Pour in the enchilada sauce, cumin, and your chosen liquid.
  8. Set the slow cooker to a low temperature, adjusting as needed throughout the day.
  9. Take care not to overcook the beef.
  10. Stir in beans at this stage if you like.
  11. For best results, allow the finished chili to rest overnight before serving.

Nutrition (per serving)

Sodium1213800 mg

Recipe details

CategoryRoast Beef
AuthorBigBrownDad