Burn Notice Chili Recipe

Name: Burn Notice Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs tri-tip steak; 2 lbs ground beef, course chili grind; 12 lb pepper bacon, cut into 1/4-inch squares; 2 medium onions, minced in food processor; 2 (8 ounce) cans diced green chilies; 2 diced poblano peppers; 3 tomatoes, diced in food processor; 6 garlic cloves, minced; 1 (14 ounce) can chicken broth; 1 (12 ounce) can beer; 1 ½ teaspoons hot sauce; 1 (12 ounce) can tomato sauce; 1 habanero pepper; 1 (14 ounce) can refried beans; 2 tablespoons mexican hot chili powder; 2 tablespoons mexican mild chili powder; 2 tablespoons ground ancho chili pepper; 2 tablespoons arbol chiles; 2 tablespoons spanish paprika; 3 tablespoons cumin; 1 teaspoon fresh ground black pepper; 2 teaspoons kosher salt; 2 (5 g) packets sazon goya with azafran; 1 teaspoon Mexican oregano

Servings: persons

2 lbs tri-tip steak
2 lbs ground beef, course chili grind
12 lb pepper bacon, cut into 1/4-inch squares
2 medium onions, minced in food processor
2 (8 ounce) cans diced green chilies
2 diced poblano peppers
3 tomatoes, diced in food processor
6 garlic cloves, minced
1 (14 ounce) can chicken broth
1 (12 ounce) can beer
1 ½ teaspoons hot sauce
1 (12 ounce) can tomato sauce
1 habanero pepper
1 (14 ounce) can refried beans
2 tablespoons mexican hot chili powder
2 tablespoons mexican mild chili powder
2 tablespoons ground ancho chili pepper
2 tablespoons arbol chiles
2 tablespoons spanish paprika
3 tablespoons cumin
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 (5 g) packets sazon goya with azafran
1 teaspoon Mexican oregano

1
Soak 2 handfuls of Mesquite wood chips one hour before.
2
Prepare the grill medium to low heat.
3
Indirectly grill Tri Tip on the grill with lots of Mesquite smoke for 20 minutes, then place directly over flame 3 minutes each side, remove from grill and cut into 1/4 - 1/2 cubes steak should be rare or no more than medium rare.
4
Leaving bacon nearly frozen, cut into 1/4 x 1/4 pieces, cook in large stock pot until crispy.
5
Remove bacon leave grease.
6
Blend together spices (last 10 ingredients) then split in 3 equal parts
7
Grey the ground beef with 1 part of the spice mix; add onion, green chiles, poblano peppers, tomatoes, chicken broth, beer, bacon and Tri Tip.
8
Float Habanero pepper and simmer 1 hour.
9
Add another part spice mix.
10
Add re-fried beans.
11
Simmer 1 hour.
12
Remove habanero.
13
Add remaining spice mix and simmer for 1 hour more, adding liquid if necessary.
14
Adjust seasonings to personal taste last 15 minute Seed and mash habanero for more heat if necessary.

2036

kcal

Calories

Fat

159

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 lbs tri-tip steak, 2 lbs ground beef, course chili grind, 12 lb pepper bacon, cut into 1/4-inch squares, 2 medium onions, minced in food processor, and more.

Yes, Burn Notice Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burn Notice Chili

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