Steve Whiting
TVWBB All-Star
A couple of Sundays ago we were going thru several days of constant rain so I pulled out some Tri-Tip I had done the week before and made a dutch oven full of Texas Red Chili. This lasted almost the week before I was scraping the bottom of the bowl.
First the mix. The spices soak in the wine for a minimum of 30 minutes.
Most recipes call for beer but my wife cannot have gluten so we switched to wine. Works well I think.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1836660_751743021515985_247804332_o.jpg)
While that's happening I cube the Tri-Tip. This has been previously smoked and then frozen.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1531652_751742921515995_34427503_o.jpg)
Then I chop 3 large onions. They go in the dutch oven along with some minced garlic to
soften while the spices are still getting to know the wine.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1602000_751743018182652_2135695552_o.jpg)
In goes the meat and after 15 minutes or so I add the mix.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1102530_751743184849302_559164787_o.jpg)
Finally the tomato sauce is added and the pot gets covered and cooks away for 1.5-2 hours.
The last 15 minutes I add some corn starch and water to thicken it a bit.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1658304_751743294849291_168452742_o.jpg)
A dollop of sour cream and a sprinkle of cheese and I'm ready to eat.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1654789_751742918182662_698014838_o.jpg)
First the mix. The spices soak in the wine for a minimum of 30 minutes.
Most recipes call for beer but my wife cannot have gluten so we switched to wine. Works well I think.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1836660_751743021515985_247804332_o.jpg)
While that's happening I cube the Tri-Tip. This has been previously smoked and then frozen.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1531652_751742921515995_34427503_o.jpg)
Then I chop 3 large onions. They go in the dutch oven along with some minced garlic to
soften while the spices are still getting to know the wine.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1602000_751743018182652_2135695552_o.jpg)
In goes the meat and after 15 minutes or so I add the mix.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1102530_751743184849302_559164787_o.jpg)
Finally the tomato sauce is added and the pot gets covered and cooks away for 1.5-2 hours.
The last 15 minutes I add some corn starch and water to thicken it a bit.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1658304_751743294849291_168452742_o.jpg)
A dollop of sour cream and a sprinkle of cheese and I'm ready to eat.
![](http://i271.photobucket.com/albums/jj133/whiting1977/Texas%20Red%20Tri-Tip%20Chili/1654789_751742918182662_698014838_o.jpg)
Last edited: