Tri-tip is what goes in chilli, if you want to use sausage, ground beef, brisket, steak, etc. that's all in addition to the tri-tip.
This recipe is involved, but it has won me several chili cook offs. I prefer it without the beans, but more than once the jalapenos turned out to be just too hot (even scraped) for a judged competition, and I had to add the beans to mellow it out to normal levels.
Ingredients:
1 Tri-Tip roast
2 lbs ground Elk (or hamburger)
4 large Chorizo sausages
I package RB Rice Hot breakfast sausage
1 lb of smoked pork belly (or bacon)
½ stick butter
2 cups chicken stock
2 cups beef stock (better than bullion)
3 large yellow onions
12 cloves of garlic
1 red bell pepper
1 yellow bell pepper
5 large, fresh jalapeno peppers
1 can fire roasted tomatoes
1 jar Pico de Gallo
1 jar fire roasted salsa
1 can red beans (optional)
1 can black beans (optional)
1 can pinto beans (optional)
2 Tbs. Cumin
1 Tbs. Turmeric
2 Tbs. morita chili powder
2 Tbs. pasilla chili powder
1 Tbs guajillo chili powder
(or 5 Tbs. regular chili powder)
1 can coconut milk
½ cup peanut butter
1/4 cup molasses
2 Tbs. unsweetened cocoa powder
Into separate bowls split, de-seed, and dice the jalapenos, dice the bell peppers, dice the onions, dice the tri-tip into ½” cubes, skin and dice the chorizo, dice the pork belly.
In a large stock pot melt the butter and caramelize the onions stirring often. When the onions are caramelized crush the garlic into the pot with a garlic press, and continue cooking for 5 minutes on medium heat. Add the jalapenos, and bell peppers and cook for another five minutes. Turn the heat to high and add the chicken stock, tomatoes, Pico de Gallo, and salsa. Fold in the cumin and turmeric and once boiling turn down to low to simmer.
In a large skillet brown the pork belly till the pieces are crisp. Remove with a slotted spoon and allow to drain on paper towels. Crumble and brown the sausage remove with a slotted spoon and allow to drain on paper towels. Cook the chorizo remove with a slotted spoon and allow to drain on paper towels. You should have quite a bit of oil in the pan at this point. Brown the elk in it (making sure you don’t cover the whole pan so it does actually brown), remove with a slotted spoon and allow to drain on paper towels. Brown the Tri Tip roast the same way. Add the chili powder to the beef broth and stir till it’s evenly distributed (you can use the same amount of regular chili powder) , and then add it along with all the meat to the simmering pot stirring well so it looks uniform.
In a blender add the coconut milk, molasses, peanut butter, and cocoa powder and blend till smooth. Fold this into the pot uniformly. At this point you can add the beans if you like it with beans. There ought to be enough salt from the beef stock, but if you want more add it at this point in small increments tasting as you go. The jalapenos and guajillo chili powder will add a little heat, but if you want more add pepper flakes or hot sauce now.
As soon as it’s simmering again cut the heat, let cool on the stove for an hour, and put the whole pot into the refrigerator overnight.
Three hours before you plan to serve it scoop it into a crock pot and simmer on low.
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