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“Enchilada sauce has all the ingredients for chili in it, except two, meat and cumin. Good restaurants use Tri-Tip for a great chili.”

Ingredients Nutrition

  • 2 (16 ounce) cans enchilada sauce
  • 2 (2 1/2 lb) tri-tip roast
  • 1 tablespoon cumin
  • 1 (8 ounce) can beer or 1 (8 ounce) can water
  • santa maria tri-tip seasoning (any rub will work)


  1. Rub meat with spices ( I use Santa Maria tri tip seasoning ).
  2. Cook Tri-Tip on BBQ med heat for 30 minute fat side up.
  3. remove from direct heat and bake in BBQ for another 30 minute.
  4. Cool then cover and refrigerate overnight. This is important because the meat will retain moisture.
  5. In A.M. cut Tri-Tip across grain into 1 inch chunks, remove and discard fat.
  6. Place in crock pot.
  7. Add enchilada sauce, cumin, and water.
  8. Cook on low (I use the warm setting on my crock pot when I am at work then when I get home finish on low if necessary).
  9. Remember this is beef and overcooking is easy to do.
  10. Add beans if desired.
  11. Please let sit chili overnight before eating.

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