Recipe and pics: https://tinyurl.com/y9chadh9
Ingredients
Two 28-oz cans diced tomates
2 large onions, 1/4 inch dice
4 tri tips (Prime grade preferably), 1 3/4 lbs each, 3/8 inch dice
1/2 cup rendered bacon fat
1/4 cup cooking oil
2 cubes beef bouillon cubes
4 teaspoons chicken bouillon paste
6 small packets inside the 1.41 oz package of Sazon Goya Culantro Achiote powder
4 oz shredded sharp cheese
1/2 cup ground cumin
2 tablespoons ground coriander
1 tablespoon ground ginger
1 tablespoon cocoa powder
1/2 tablespoon ground cinnamon
white pepper and black pepper to taste
Slap Yo Daddy All Purpose rub to taste, or salt and pepper
Spice Mix (heaping tablespoons; this is for 4 tri tips and 2 gallons)
6 tablespoons mild chili powder
4 tablespoons smoked paprika
2 tablespoons paprika
2 tablespoons Berbere chili (Ethiopian chili)
2 tablespoons New Mexico chili (hot)
1 tablespoon cayenne
Instructions
1. Brown the cubed tri tip in small batchers using the bacon grease. Remove with slotted spoon and set aside. Repeat until all the meat is browned. While you are browning the meat, season to taste with Slap Yo Daddy All Purpose rub. It’s best to do this in two pots so it is faster as this recipe makes 2 gallons which is the required amount for a cookoff contest
2. After meat is done, use the same pot to make a roux by adding two tablespoons of flour to each pot. Turn down heat so the roux does not burn. Add more oil as needed. After browning the roux on low heat about 3 minutes, add the onions. Saute until translucent and add the diced tomato, some water, and simmer for 45-60 minutes
3. After simmering, add two tablespoons of the spice mix you made, simmer 10 minutes, taste. Add more spice and repeat the process until you like the flavor. I did this 3-4 times before I was satisfied with the flavor.
4. Simmer for an hour and then add the chicken, beef bouillon, and Sazon Goya to taste. Combine the two pots into one pot of chili and add the cooked tri tip. Add the 4 oz shredded sharp cheese, ground cumin, ground coriander, ground ginger, cocoa powder, and ground cinnamon in my recommended amounts in the ingredient list. Taste and adjust seasonings to your preference. Add white pepper and black pepper to taste. Low simmer until flavors blended, about 30-45 minutes
5. About 15 minutes before serving, add more spice mix to amp up the flavors before you serve your guests or the judges at a contest.
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New Here?
Hi! I’m Harry Soo, a Grand Champion pitmaster from Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories
On weekdays, I’m an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I’m the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You’ve seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I’ve used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I’ve won over 27 Grand Championships. I’ve personally taught 170 classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.
I get dozens of questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I’ve answered thousands via email so in 2017, I decided to post my answers via video to reach a wider audience. I’ll do my best to post videos on my channel regularly. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories.