Scott David Brennan

Published: November 26, 2016

Roast a tri-tip

Start by seasoning a tri-tip roast generously with salt, pepper and chili powder. Roast it in the oven at 425 degrees for about 25 minutes until it reaches medium-rare. Let it rest while you build the chili base. You will chop it up and add it to the pot later.

Build the base

Chop a 1-lb of bacon into pieces about ½-inch and sauté in a skillet or chili pan. When it is mostly cooked, add in one pound of ground beef and one pound of ground buffalo meat. Brown them and use a wooden spoon to break the meat up into smaller pieces.

I recommend local, nitrate-free bacon. In this case, I used grocery store thick-cut bacon. The fat in the bacon complements the organic beef and bison because they are very low in fat.

Our beef was purchased from a local rancher, Fair Oaks Ranch. The owner, Coco Colemo, raised the steer on her ranch on Adelaide Road a few miles out of Paso Robles, CA. She only feeds them the grasses on her property and butchers them at a mobile unit that comes to her once a year.

The American Buffalo, or Bison meat, came from our local butcher, J&R Meats in Templeton, CA. They specialize in organic, grass-fed meats and have a nice selection of meats sourced from the region.

As I build the chili, I add season with each layer, salt, chili and ground pepper. I make sure to add at least six tablespoons ancho chili powder, two tablespoons ground cumin and a tablespoon of pepper. I salt liberally to taste.

I taste from time to time to see how the flavors are coming together. I also stir the bottom of the pot vigorously because I don’t want anything burning at the bottom of the pot.

Add the vegetables

After the meat is done, I reduce the heat a bit and add two large yellow onions chopped and three carrots finely chopped. If you need more oil to sauté the vegetables, add some olive oil. After the onions start getting translucent, I add in 8 cloves of garlic, peeled and chopped. If you like garlic, add more!

After five minutes or so, add three stalks of finely-chopped celery and a large chopped bell pepper. I say finely chopped because I want the produce to blend in with the base sauce of the chili and not be individual items when it is done.

Tomatoes and liquid

Next I add two cans of fire-roasted diced tomatoes and one can of tomato paste. Stir it all together and let it cook down for a few minutes. Then I pour in about two cups of beef bone broth to get the consistency right. You want enough liquid so it simmers nicely but still has that thick, hearty texture.

Simmer and finish

Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least an hour. The longer you let it go, the better the flavors come together. I usually give it about two hours, stirring occasionally.

While the chili is simmering, chop the rested tri-tip into bite-sized cubes. Stir them into the pot during the last 20 minutes of cooking. The tri-tip adds a smoky, roasted layer of flavor that sets this chili apart from anything you have had before.

Give it one final taste and adjust the salt, pepper and chili powder if needed. Serve it in big bowls. I top mine with sliced avocado and a squeeze of lime. Some people add sour cream but I skip it to keep it paleo.

This recipe makes enough to feed a crowd or give you leftovers for several days. It gets better overnight.