Ingredients Jump to Instructions ↓

  1. 2 pounds beef tip

  2. 1 (18 ounce) bottle barbeque sauce

  3. 1 large onion, chopped

  4. 1 large green bell pepper, diced

  5. 2 tablespoons diced habanero pepper

  6. 2 pepperoncini, diced

  7. 1 tablespoon diced serrano pepper

  8. 1 tablespoon diced fresh cayenne pepper

  9. 1 tablespoon diced pequin chile pepper

  10. 2 tablespoons diced jalapeno chile pepper

  11. 1 teaspoon crushed red pepper flakes

  12. 1 teaspoon ground cumin

  13. 1 teaspoon paprika

  14. 1 teaspoon dried oregano

  15. 3 tablespoons chili powder

  16. 2 pounds ground beef

  17. 1 (14 1/2 ounce) can crushed tomatoes

  18. 1 (15 ounce) can pinto beans, drained

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor grill for high heat and lightly oil grate. Brush beef tip with barbeque sauce and grill 5 to 8 minutes on a side, or to desired doneness, brushing frequently with sauce. Set aside. In a large pot over medium heat, cook onion and bell, habanero, pepperoncini, serrano, cayenne, pequin and jalapeno peppers until onion is translucent. Stir in cumin, paprika, oregano and chili powder and cook until fragrant. Stir in ground beef and cook until brown. Drain. Stir in tomato sauce, any remaining barbeque sauce and beans. Cut grilled tip steak into bite sized pieces and stir into chili as well. Continue to cook until thickened and flavors have blended and mixture is thoroughly heated. Thin with water if desired.


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