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Tri-Tip Chili

Ingredients

  • 2 lbs tri-tip, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

Method: Indirect cooking

  1. Set the EGG for indirect cooking at 350°F/177°C.
  2. In a Dutch oven, brown tri-tip, then remove excess fat.
  3. Add onion and garlic, cook until soft.
  4. Stir in tomatoes, beans, chili powder, cumin, salt, and pepper.
  5. Simmer for 1 hour, stirring occasionally.

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