5 Ingredient Chili

1. 1

   Rub meat with spices ( I use Santa Maria tri tip seasoning ).

2. 2

   Cook Tri-Tip on BBQ med heat for 30 minute fat side up.

3. 3

   remove from direct heat and bake in BBQ for another 30 minute.

4. 4

   Cool then cover and refrigerate overnight. This is important because the meat will retain moisture.

5. 5

   In A.M. cut Tri-Tip across grain into 1 inch chunks, remove and discard fat.

6. 6

   Place in crock pot.

7. 7

   Add enchilada sauce, cumin, and water.

8. 8

   Cook on low (I use the warm setting on my crock pot when I am at work then when I get home finish on low if necessary).

9. 9

   Remember this is beef and overcooking is easy to do.

10. 10

    Add beans if desired.

11. 11

    Please let sit chili overnight before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.