Tri-tip & Chorizo Chili

Smoked Tri-tip

• 2.5 lb tri-tip

• 2 tbsp olive oil

• 1.5 tbsp chili powder

• 1.5 tbsp cumin

• 2 tsp garlic powder

• 2 tsp oregano

• 2 tsp salt

• 1 tsp pepper

Trim the tri-tip leaving a ¼ inch fat cap on the fatty side. Lightly coat the tri-tip with olive oil. Mix all of the spices together to make the rub. Liberally coat the tri-tip with the spice rub. Smoke with a chunk of hickory wood at 250 degrees until the internal temp is at 130 in the thickest portion of the tri-tip. 

Chili

• 2 9 oz tubes of Cacique pork chorizo

• 1 red onion, diced

• 3 cloves of garlic, diced

• 1 can of blonde beer

• 1 28 oz of peeled Italian style whole tomatoes

• 2 quarts of beef broth

• 4 smoked jalapenos, diced

• 2 cans of black beans

• Cubed Smoked Tri-tip

Brown chorizo over medium high heat. Add onion and garlic and cook for another 4 minutes. Add beer and beef broth. Add tomatoes, crushing them by hand as you add them. Add jalapenos and cook for about 30 minutes uncovered. Add drained and rinsed beans and cook for 20 minutes. Add smoked tri-tip and cook on low for another 10 minutes.

Buttermilk cornbread

• 2 boxes of Jiffy cornbread mix

• 2/3 a cup of buttermilk

• 2 eggs

• 1 cup of shredded cheddar cheese

• 3 jalapenos, diced

• ¼ cup cilantro, chopped

• 2 tbsp of butter

Preheat oven & cast iron skillet to 400 degrees. Mix all of the ingredients minus the butter in a large bowl. Melt the butter in the preheated skillet making sure to coat the entire surface. Add the cornbread batter to the skillet and bake for 20 minutes. 

Mexican Crema

• 16 oz of sour cream

• ¼ cup of heavy cream

• 1 tsp of salt

• 1 tsp of black pepper

• ½ tsp of cumin

• 1 tsp of Valentina extra hot sauce

• ½ tbsp of lime juice

• ¼ cup of chopped cilantro

Mix all ingredients in a bowl and refrigerate for 1 hour before serving.

Serve chili topped with Mexican crema, diced avocados and crumbled cojita cheese with a slice of cornbread.