This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.

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  • Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.

  • Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.

  • Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.

Cook's Note:

You can always adjust consistency using 1 teaspoon masa harina at a time.

Nutrition Facts

592.8 calories; 54.9 g protein; 25.1 g carbohydrates; 168.1 mg cholesterol; 1590.4 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2013
We liked this! It was very spicy. If you're at all sensitive to spicy heat I would recommend dialing back the chipotle peppers and the jalapenos. With the smoked paprika you could even omit the chipotle peppers in adobo and still get the smoky flavor. This recipe had great flavor and the tri tip was great in this. Read More
(1)

Most helpful critical review

Rating: 3 stars
02/12/2013
Being the first reviewer I would have liked to have given a more favorable rating but I made it exactly as written and felt I needed to be honest in hopes that it helps others wanting to make it. The recipe did not specify to remove the seeds from the jalapenos or the chipotle's and I think at least one of the peppers need that if not both. I like spicy but it was far too much for me and completely overpowered and ruined the dish. If you like your chili spoon stand up in the bowl thick you will either need to cut back on the broth or use quite a bit of masa harina as the submitter noted. What I will say is that if I could have gotten past the heat this would have had excellent flavor. The Shiner Bock tequila and steak sauce came together nicely and made the beef super tender. So much in fact that I do plan on making this recipe again but you can bet I will be seeding the peppers. Read More
(7)
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2013
We liked this! It was very spicy. If you're at all sensitive to spicy heat I would recommend dialing back the chipotle peppers and the jalapenos. With the smoked paprika you could even omit the chipotle peppers in adobo and still get the smoky flavor. This recipe had great flavor and the tri tip was great in this. Read More
(1)
Rating: 3 stars
02/12/2013
Being the first reviewer I would have liked to have given a more favorable rating but I made it exactly as written and felt I needed to be honest in hopes that it helps others wanting to make it. The recipe did not specify to remove the seeds from the jalapenos or the chipotle's and I think at least one of the peppers need that if not both. I like spicy but it was far too much for me and completely overpowered and ruined the dish. If you like your chili spoon stand up in the bowl thick you will either need to cut back on the broth or use quite a bit of masa harina as the submitter noted. What I will say is that if I could have gotten past the heat this would have had excellent flavor. The Shiner Bock tequila and steak sauce came together nicely and made the beef super tender. So much in fact that I do plan on making this recipe again but you can bet I will be seeding the peppers. Read More
(7)
Rating: 4 stars
02/19/2013
We liked this! It was very spicy. If you're at all sensitive to spicy heat I would recommend dialing back the chipotle peppers and the jalapenos. With the smoked paprika you could even omit the chipotle peppers in adobo and still get the smoky flavor. This recipe had great flavor and the tri tip was great in this. Read More
(1)
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Rating: 5 stars
09/17/2018
Revisions: I didn't have 6 T. Of chili powder so I just used what I had about 1-2 T. I didn't have the chipotle peppers in Adobe sauce so I just left that out. The corn I had on hand was just regular canned corn not Mexican style. Also the tri tip o used was already cooked left over from a previous meal and the inspiration for trying this recipe! Everything else I did as-written. The recipe turned out great! The entire family enjoyed it. It is a bit spicy but we like spice. I served it with grated cheese and sour cream for garnish and corn bread on the side. We will definitely make this again! The only thing I think I might change is to cut back on the steak sauce just a bit. The flavor dominated somewhat; I think slightly less might provide better balance. Read More
Rating: 4 stars
01/09/2018
Really nice flavor with the beer and tequila. We dialed it down quite a bit on the spice just from past experiences. Went to 1 1/2 tablespoons of chili powder 1 chipotle pepper and 1/2 jalapeño(seeded). This is a good option for those who like spice but also want to taste the chili. Also I added tri-tip that I had previously smoked the day before so it did not need cooking. Really nice but I am sure it is equally delicious the way the recipe states to cook it. Will definitely make again. Read More
Rating: 4 stars
12/08/2013
I really liked the sound of this recipe and knew I would have to modify it because I didn't have everything on hand but I was not disappointed!! I omitted the corn green pepper jalapenos and tequila. I substituted 3 cans of Rotel and 1/2 cup worcestershire sauce for the steak sauce. I added 2 15 oz cans of black beans drained and 1/2 cup sugar to balance the heat. ( I always put sugar in my chili). It was delish! We also served over a mound of rice as a little filler and for more texture. Read More
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Rating: 5 stars
03/12/2019
This recipe is a great place to start your own creation. I started with the beef. Rather than cube it I sliced it into tiny thin pieces that would cook thoroughly and become tender and delicious. I used the bacon drippings to brown my beef and added a little olive oil to saute onions and garlic. I made the chili somewhat spicier by adding additional chili powder and cayenne pepper. As I said I used this recipe as a pallet and added to it to suit the taste I knew my family would like. I have made it straight by the recipe and it is excellent but go ahead add you on touches and make it yours. Read More
Rating: 4 stars
01/06/2020
I thought it was great I will definitely make it again Read More
Rating: 4 stars
11/03/2013
I used 2 tablespoons of dried basil and 1 tablesppon oregano. 3/4 of a cup of steak sauce. 3 1/2 cups beef stock. Everytjing else the same as listed. It turned out great. Read More