Not very political, but it is good Chili none the less.... "Chili is simple, it's fun, it's easy," says Nolan. "If it's cold outside, it warms you up. It's a good, party kind of food. It's a must."
The key to good chili is the meat, he says. "If you start with poor-quality beef, you end up with a poor product in the end. But if you start with good meat, it's kind of hard to mess up. Then keep it simple. The simpler the better. Chili does not need to be complicated."
Nolan starts by searing the meat over a high heat using only mesquite wood in his huge barbecue/smoker in the back of his restaurant.
After searing, he slow-roasts the meat for 1 ½ to two hours, until it's medium-rare, and then lets the meat "hold" for about the same amount of time. The meat is cooled down in the refrigerator, before he trims off the excess fat, and then dices the meat into ½-inch cubes.
The chili is "spicy; there's some jalapeño and some crushed red pepper. It's got some kick," Nolan said. "Even people who don't like 'heat' or don't like spice, they like this chili. It's just addicting."
For folks who are still a bit leery of spicy chili, you can easily adjust the amount of jalapeños and crushed red pepper you use. Even then, this chili is sure to score big with you and your guests.
The key to good chili is the meat, he says. "If you start with poor-quality beef, you end up with a poor product in the end. But if you start with good meat, it's kind of hard to mess up. Then keep it simple. The simpler the better. Chili does not need to be complicated."
Nolan starts by searing the meat over a high heat using only mesquite wood in his huge barbecue/smoker in the back of his restaurant.
After searing, he slow-roasts the meat for 1 ½ to two hours, until it's medium-rare, and then lets the meat "hold" for about the same amount of time. The meat is cooled down in the refrigerator, before he trims off the excess fat, and then dices the meat into ½-inch cubes.
The chili is "spicy; there's some jalapeño and some crushed red pepper. It's got some kick," Nolan said. "Even people who don't like 'heat' or don't like spice, they like this chili. It's just addicting."
For folks who are still a bit leery of spicy chili, you can easily adjust the amount of jalapeños and crushed red pepper you use. Even then, this chili is sure to score big with you and your guests.
BACKWOODS BBQ TRI TIP CHILI
2 pounds smoked choice tri tip (3-4 pounds raw)
6 cups tomato sauce
3 cups canned pinto beans
3 cups canned black beans
½large white onion, diced
½bunch cilantro, chopped fine
½cup canned diced jalapeños
¼cup chili powder
¼cup masa flour
¾tablespoon ground cumin
½tablespoon ground pepper
½tablespoon granulated garlic
½tablespoon seasoning salt
½tablespoon garlic salt
½tablespoon red pepper (flakes)
Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:All tablespoons should be heaping, not level.
The heating and thickening is simple and forgiving as long as you do not burn it.
Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.
