About a month ago I was up at a family cabin for a mini-reunion. In a surprise to me, I was tasked with making a tri-tip dinner. At the last minute. Without any prep beforehand and without some of my tools (especially a meat thermometer), I was nervous. Especially since I had only grilled tri tip once before. Luckily, after a quick bit of research, I managed to make a tasty reverse sear tri-tip.

It was so tasty, in fact, that I knew I would have to make it again at home soon. And create a specific recipe to forever imprint the world wide web.

In this post, I’ll guide you through my entire process of creating a reverse seared tri tip, from marinating to grilling to perfectly slicing the meat. You’ll discover the best tri-tip marinade to infuse your meat with flavor and make sure every bite is tender. And I’ll show you an easy-to-make chimichurri sauce that complements the grilled tri-tip beautifully.

Whether you’re planning a weekend BBQ or looking to impress your guests with a stunning dinner, this recipe will provide you with all the tips and tricks you need to master the art of reverse sear tri-tip. Let’s get grilling!

The Reverse Sear and Tri-Tip

What is Reverse Searing?

Reverse searing is a cooking method that flips the traditional searing process on its head. Instead of using high heat to sear the meat first and then finishing it at lower temperatures, you start by slowly cooking the meat at a low temperature and then finish with a high-heat sear. This method gives an even cook while also delivering that deliciously caramelized exterior.

Props to the Maillard reaction. See my top ten grilling tips for some suggestions with the prep and cooking.

Why Reverse Sear Tri-Tip?

The tri-tip cut is known for its rich flavor and tender texture when cooked properly. However, due to its triangular shape and varying thickness, achieving a uniformly cooked tri-tip can be challenging. This is where the reverse sear method shines:

• Uniform Cooking: The gentle initial cooking process allows the internal temperature to rise gradually and evenly. This helps in avoiding overcooked edges and an undercooked center.
• Enhanced Flavor: Slow cooking at a low temperature helps to retain more of the meat’s natural juices.
• Perfect Crust: Finishing with a high-heat sear caramelizes the exterior, creating a flavorful crust without overcooking the inside.

Explanation of the Reverse Sear Method

To achieve a perfect reverse sear tri-tip, use the following steps as a general guide:

1. Prep and Season: Begin marinating the tri-tip. If you’re looking for the best tri tip marinade, consider using my recipe below. Allow the tri-tip to marinate for at least an hour or up to overnight for deeper flavor penetration.

2. Low-Temperature Cooking: Preheat your oven or grill to a low temperature, around 250°F (120°C). If using a grill, set it up for indirect cooking. Place the tri-tip on a baking sheet or grill grate and cook until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well. Note that these aren’t final doneness temps, they will cook further. Flip the meat occasionally. This usually takes about 45 minutes, depending on the thickness of the cut.

3. High-Heat Sear: If making grilled tri tip, move the meat to the direct heat side of the grill and crank it even higher. For the oven-cook method, preheat a cast iron skillet or use a broiler on high heat. Sear the tri-tip for about 1-3 minutes on each side, or until a deep brown crust forms. Monitor closely to avoid burning. Approximate final doneness temps – 120-125°F for rare, 125-130°F for medium-rare, 135-140°F for medium, and 145°F for medium-well.

4. Final Rest and Slice: After searing, let the tri-tip rest for about 10-15 minutes. This step is crucial for juicy meat. I like to rest meat with a lightly tented foil covering. When ready to serve, slice the tri-tip against the grain to ensure tenderness.

By following these steps, you’ll achieve a perfectly reverse seared tri tip that’s juicy on the inside with a delectable crust on the outside.

Choosing the Perfect Tri-Tip

It’s important to start off strong by picking a quality piece of meat. Tri-tip is a triangular piece of beef from the bottom sirloin. It’s known for its rich, beefy flavor and relatively tender texture. Here’s how you can select the best cut to ensure a perfect grilled tri tip.

Additionally, consider asking if the tri-tip is USDA Prime, Choice, or Select. USDA Prime has the highest level of marbling, followed by Choice and then Select.

First, look for a tri-tip that has a good amount of marbling. Marbling refers to the streaks of fat within the meat which enrich the flavor and juiciness. More marbling often means a more tender and flavorful result. 

Another aspect to consider is when the meat was packaged. The color of the meat may help – opt for one that is bright, cherry-red. Avoid cuts that look brown or grayish. But also refer to any date labels on the packaging.

Speaking with the butcher directly can afford you the guidance of a professional. Don’t hesitate to ask the butcher for help in picking the best cut. They can offer insights into the meat’s freshness and quality.

Prepping Tri-Tip for Marination

Once you’ve chosen the perfect tri-tip, the next step is to prepare it for marination.

• Trim the Fat: While some fat is good for flavor, too much can cause flare-ups on the grill. Trim any excess fat.
• Marinade Selection: Choose the best tri-tip marinade based on your flavor preferences. I have provided one here that I enjoy, but feel free to venture out. Or try just seasoning it straight on the grill with the simple seasoning mix. Whatever floats your boat.
• Marination Time: Figure out how much time you have – if you need the meat fast, then skip the marinade. It needs at minimum one hour to really have any impact. 4-6 hours seems to be the sweet spot for me. But you can do it overnight. Just be careful with too acidic a marinade.

Crafting the Best Tri Tip Marinade

One of the key secrets to achieving flavorful grilled tri tip is mastering the art of the marinade. The right marinade can elevate your reverse seared tri tip from good to extraordinary by infusing it with layers of flavor and ensuring it remains tender and juicy. Let’s dive into the steps for creating the perfect marinade for your tri-tip.

Marinade Prep Steps

1. Choose Your Base: Start with a liquid base that will help in tenderizing the meat and enhancing its flavor. Common ingredients in the liquid base include soy sauce, Worcestershire sauce, sodas, stocks or broths, and olive oil.

2. Add Some Acidity: Incorporate an acidic component to tenderize the meat. Vinegar, citrus juice, or even wine are excellent options.

3. Introduce Aromatics: Fresh herbs such as rosemary, thyme, and parsley add earthiness, while minced garlic and finely chopped shallots or onions bring a robust depth of flavor.

4. Sweet and Savory Balance: Add a touch of sweetness to balance the acidity and enhance caramelization. Brown sugar, honey, or maple syrup are great choices. This step is more optional than the others. I haven’t include a sweet ingredient in this marinade.

5. Spices and Heat: For an extra kick, mix in your preferred spices and a bit of heat. Smoked paprika, cumin, and chili flakes can add an exciting profile to your marinade. Also, don’t forget to season with salt and pepper to taste.

How Long to Marinate Tri-Tip?

The duration of marinating can significantly impact the flavor and tenderness of your tri-tip. Here’s a guideline to help you achieve optimal results:

• Minimum Time: If you’re pressed for time, marinate for an hour. This will impart a basic level of flavor to the outer layers of the meat.
• Optimal Time: For best results, marinate the tri-tip for 4-6 hours. This duration allows the marinade to penetrate deeper into the meat, enhancing both flavor and tenderness.
• Maximum Time: You can marinate up to 24 hours, especially if you prefer a more intense flavor. However, be cautious not to exceed this time as the acidic components may start to alter the texture of the meat excessively. With tri-tip I would rarely want to exceed 12 hours.

How to Reverse Sear Tri-Tip

Reverse searing a tri-tip is an excellent way to achieve a flavorful, juicy, and perfectly cooked piece of meat. This method involves slowly cooking the meat at a low temperature before finishing it with a high-heat sear. Follow these steps to master the perfect reverse sear tri-tip.

Bringing it to Room Temperature

Before you start the cooking process, allow your tri-tip to come to room temperature. This step ensures even cooking throughout the meat, preventing the outside from overcooking while the inside remains underdone. Typically, 30-45 minutes at room temperature is sufficient.

Direct vs. Indirect Heat Setup  

Set up your grill for indirect heat. If using a gas grill, turn on only one side of the burners. For a charcoal grill, arrange the coals on one side, creating a zone of direct heat and a zone of indirect heat. This setup allows you to cook the tri-tip slowly on the cooler side before giving it a high-heat sear on the hotter side.

Initial Low-Temperature Cooking

Place the tri-tip on the grill’s cooler side, away from the direct flame. Close the lid and cook at a low temperature, ideally around 250°F (120°C). Slow cooking at a low temperature helps to retain the meat’s moisture, cook the inside all the way to the desired doneness, and develop a tender, juicy texture.

Seasoning the Meat

Once the meat is on the grill, generously season it. For the best results, use a combination of salt, freshly ground black pepper, smoked paprika, and garlic powder. Remember, the seasoning will penetrate the meat during the slow cooking process, enhancing its overall flavor.

Monitoring Internal Temperature

Use a reliable meat thermometer to keep an eye on the internal temperature of the tri-tip. Turn the meat occasionally, every ten to fifteen minutes. This step should take about 45 minutes. Look for the following temperatures: about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for well done.

These aren’t the final temperatures. They will cook further during the sear, and there will be carryover cooking once removed from the heat.

High Heat Sear

Once the tri-tip reaches the desired internal temperature, move it to the hot side of the grill, a preheated cast iron skillet, or under the broiler. Sear each side for about 1-3 minutes or until a deep brown, caramelized crust forms. This high-heat searing process seals in the juices and adds a layer of rich flavor.

Resting and Slicing the Meat

After searing, remove the tri-tip from the heat and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. When slicing, be sure to cut against the grain. Tri-tip has two distinct grain patterns. Look at the grain before each slice to be certain you’re cutting across it. Aim for slices about the width of a pencil. Or go very thin if you are wanting to use this for sandwiches like roast beef.

Making the Chimichurri Sauce

Grilled tri tip is great on its own. But a vibrant, flavorful chimichurri sauce can really complement and contrast its flavor. This zesty, herbaceous blend is the perfect topping for our reverse sear tri-tip, bringing an extra layer of complexity and freshness to the meat. I’ve paired chimichurri with beef before in one of my favorite ways to have steak – grilled kabobs with chimichurri. Give those a try some time.

Washing and Chopping

Start by thoroughly washing your parsley and thyme. After washing, pat the herbs dry with a clean kitchen towel or paper towel. Next, finely chop the parsley, thyme, garlic, and shallot. The key here is to chop them as finely as possible to release their full flavor.

Mixing and Blending

Once your herbs, shallot, and garlic are prepped, it’s time to bring everything together. In a medium bowl, combine together all of the chimichurri ingredients.

Adjust the salt and black pepper to taste, then stir everything together until well combined. For a more homogenous sauce, you could blend the mixture lightly with a blender. But I prefer the loose herb and aromatic mixture in the olive oil bath.

Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. This resting period ensures that your sauce reaches its full potential, perfectly complementing your grilled tri tip.

Serving Suggestions

You’re well on your way to creating an unforgettable dining experience featuring your perfectly reverse sear tri-tip and vibrant chimichurri sauce. Remember, the key is in the details – from the way you slice and arrange the meat to the complementary sides you choose. Enjoy the process, and most importantly, enjoy the delicious results!

How to Slice Tri-Tip

When it comes to achieving the perfect reverse sear tri-tip, slicing plays a crucial role in enhancing both the flavor and texture. To slice the tri-tip, start by identifying the grain of the meat. Tri-tip generally has two different grain directions, so it’s essential to cut it correctly to maximize tenderness.

You can try to make it a bit easier by cutting the meat in half where the grains change direction. Then, slice each half against the grain into thin, even slices. Aim for slices about the width of a pencil. It doesn’t need to be exact. Cut thinner if you are wanting to use this on a sandwich.

Using the slider In the photo above, you can see my rough drawing out the grain of the beef. The yellow is one grain, the red is the second grain, and the green is a curve where the two grains come together. The blue lines show how to slice tri-tip for each grain.

Don’t worry, it isn’t an exact science. As long as you are generally following slicing against the grain, you’ll be good.

How to Arrange the Meat on a Platter

Presentation is important. Arrange your perfectly sliced tri-tip neatly on a large serving platter, slightly overlapping each other to create a visually appealing display. This arrangement not only looks elegant but also makes it easy for guests to serve themselves.

If you’re looking to add a touch of flair, consider fanning the slices out in a semi-circular pattern around the edge of the platter, leaving space in the center for your delicious chimichurri sauce. Include some tongs so people can serve themselves.

Drizzling Chimichurri Sauce

Chimichurri sauce is the perfect complement to your grilled tri-tip. To elevate the presentation and flavor, drizzle the chimichurri sauce over the arranged slices of tri-tip. Use a spoon to create a thin, even layer of sauce, ensuring that each piece gets coated.

Or, to keep things separate, serve the chimichurri in a small bowl on the side, allowing guests to add whatever they desire. The vibrant green color of the chimichurri contrasts beautifully with the rich, brown and red meat, making the dish as visually stunning as it is delicious.

Perfect Side Dishes for Tri-Tip

No meal is complete without the perfect side dishes. Here are some delectable options that pair wonderfully with your reverse sear tri-tip:

• Grilled or roasted vegetables: The smoky, charred flavor of grilled and roasted veggies like bell peppers, zucchini, and asparagus complements the savory tri-tip beautifully
• Potatoes in all their varieties: Homestyle mashed potatoes, a simple baked potato, or a twice-baked potato can all be a perfect pairing
• Fresh fruit: A fruit platter paired with a delectable fruit dip, a tropical fruit salad, or a watermelon salad make a juicy addition to your feast
• Rolls: Try my favorite homemade roll recipe
• Chips and guac
• And finally – a unique cedar plank grilled brie

Each of these sides has been chosen to enhance the flavor profile of the grilled tri tip, creating a well-rounded and satisfying meal that your guests will love.

Frequently Asked Questions

What is the Ideal Internal Temperature for Tri-Tip?

When preparing a reverse seared tri tip, achieving the perfect internal temperature is key to ensuring juicy, flavorful meat. The ideal internal temperature for tri-tip depends on the desired level of doneness:

• Rare: 125-130°F
• Medium Rare: 130-140°F
• Medium: 140-150°F
• Medium Well: 150-160°F

For the best results, we recommend aiming for medium (140°F). These temperatures help to maintain the tri-tip’s natural tenderness and juiciness, making it the star of your grilled tri-tip meal.

Can I Use This Method for Other Cuts of Meat?

Yes, the reverse sear method is incredibly versatile and can be used on various cuts of meat to achieve a perfectly cooked center with a deliciously seared exterior. Some other cuts that benefit from the reverse sear method include:

• Ribeye
• Strip Steak
• Pork Chops

This technique works particularly well for thicker cuts of meat, where you want to ensure an even cook throughout before achieving that classic, caramelized crust.

How Long Does Chimichurri Last in the Fridge?

Chimichurri is a fresh, vibrant sauce that pairs wonderfully with grilled meats like tri-tip. When stored properly in an airtight container, chimichurri can last in the refrigerator for up to 1 week. To maintain its bright flavor and color, make sure to stir it well before serving. If you notice any off colors or scents, it is best to discard it and make a fresh batch.

What to Do if Your Tri-Tip is Under/Overcooked

Even with the best techniques, sometimes meat can come out undercooked or overcooked. Here’s what to do in each situation:

• Undercooked Tri-Tip: If your reverse sear tri-tip is undercooked, simply return it to the grill or oven at a low temperature until it reaches your desired internal temperature. Keep a close eye on it to avoid overcooking.
• Overcooked Tri-Tip: If your tri-tip is overcooked, all is not lost. Slicing the meat thinly against the grain can help to mitigate some of the toughness. You can also serve it with a generous helping of chimichurri or another sauce to add moisture and flavor.

Remember, practice makes perfect! Each time you prepare a reverse seared tri tip, you’ll get a better sense of how to achieve the ideal doneness for your taste. Happy grilling!

How did yours turn out?

We love to see how your culinary creations turn out! If you try this reverse sear tri-tip recipe, leave a comment below and share your experience. Did you put your own twist on the marinade or the chimichurri? How did your family or friends like it?

Don’t forget to snap a photo of your grilled tri-tip masterpiece and tag us on social media @doyouroux, or by using #doyouroux. Happy cooking!

Reverse Sear Tri-Tip with Chimichurri

Recipe by Marc PetersonCourse: MainDifficulty: Intermediate

Servings

6-7

servings

Prep time

20

minutes

Cooking time

50

minutes

Marinating Time

4

hours 

Total time

5

hours 

10

minutes

This tri tip with chimichurri features tender, juicy meat seasoned and cooked using the reverse sear method. Topped with a vibrant chimichurri sauce of fresh herbs and garlic, it delivers a burst of flavor in every bite.

Ingredients

• Marinade

• 2 to 3 pound tri-tip steak

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 3 tablespoons Worcestershire sauce

• 2 cloves garlic

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon parsley flakes

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Seasoning Mix

• 1 tablespoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• Chimmichurri

• 1 and 1/2 cups parsley, chopped

• 1 and 1/4 cups extra virgin olive oil

• 1/4 cup shallot, minced

• 1/4 cup red wine vinegar

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Marinate the tri-tip
• In a large bowl, mix all marinade ingredients except the tri-tip
• Place the tri-tip in a large ziplock bag and pour the marinade over it
• Seal the bag, removing as much air as possible, and make sure all the meat is covered
• Refrigerate for at least 1 hour, ideally 4-6 hours, and at most 12 hours
• Prepare the seasoning mix
• Combine all seasoning mix ingredients in a small bowl or shaker
• Prepare the chimichurri sauce:
• Chop and mince the parsley, shallot, garlic, and thyme
• In a medium bowl, combine all chimichurri ingredients
• Mix well and let sit, covered in the fridge for at least 30 minutes to allow flavors to meld – remove from the fridge 30 minutes prior to serving
• Cook the tri-tip:
• Preheat your grill to about 250°F (120°C) for indirect cooking – if using a gas grill, turn on one side of burners and leave the other side off, for a charcoal grill, pile the coals on one side
• Remove the tri-tip from the marinade
• Rub the seasoning mix all over the meat – or just wait and sprinkle the seasoning on the meat while it is on the grill
• Place the tri-tip on the grill grates over indirect heat on the opposite side of the ignited burners or coals
• Cook, turning every ten minutes or so, until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well (note that these aren’t final doneness temps, they will cook further), this should be about 35-50 minutes
• Move the tri-tip over to the direct heat side of the grill and increase the heat with more coals or turning up the burner – we want it searing hot
• Sear the tri-tip for 1 to 3 minutes per side until a nice crust forms
• Remove the meat from the grill, loosely cover it with a foil tent, and let the meat rest for 5 to 10 minutes before slicing against the grain
• Serve with the chimichurri sauce on top or on the side

Get recipes like this straight to your inbox:

The post Perfect Reverse Sear Tri-Tip and Chimichurri Recipe appeared first on Do You Roux?.

Simple yet versatile and delicious, this ground beef taco meat recipe can be paired with just about any kind of taco shell you want. Transform your tacos by learning how to make this easy ground beef taco meat. The homemade taco seasoning is a great way to add extra flavor to your tacos, burritos, or nachos.

I love making large batches of this early in the week and then using leftovers throughout the week in various meals. It keeps well in the fridge for around six days.

Start with some quality ground beef. I ended up using some 85-15 ground beef from Costco and cooked up a few batches of taco meat. We then went on to use it in about 5 separate meals.

Serve this in tacos alongside some Mexican rice, elotes (grilled Mexican street corn), and frozen mint lemonade for a complete meal that will please the palate.

The Best Taco Seasoning for Tacos without Added Sugar or Corn Syrup

After browning the ground beef, it is time to start adding in some seasoning and flavor.

Many premade taco seasoning mixes contain some form of added sugar. Sugar is relatively cheap and used as a preservative, flavor enhancer, and to prevent the spices from clumping. The good news is that you can make your own taco seasoning mix without any added sugars.

And, in my opinion, seasoning taco meat with your own mix of spices and ingredients will taste better than any store-bought one. I’ve put together the best taco seasoning recipe for tacos, burritos, quesadillas, nachos, and more.

Garlic, paprika, cumin, chili powder, Mexican oregano, salt, and pepper, combine with the beef and a few tablespoons of tomato paste. If you don’t have access to Mexican oregano, then regular oregano can be a good substitute. What most of us typically refer to as simply oregano is a Mediterranean/Italian herb. Mexican oregano comes from Mexico and Central America. They have slightly different flavors with Mexican oregano having more citrus-like notes.

How to Use This Taco Meat Recipe

Well, the most obvious use case for ground beef taco meat would be in tacos.

Get some taco shells or tortillas and then start layering in the flavored goodness. Start with this ground beef taco meat and then add in salsa, sour cream, cilantro, guacamole, chipotle crema, refried beans, nacho cheese, shredded cheese, and shredded lettuce.

And if you decide to roll this up in a burrito, make sure to check out how to fold a burrito for the best tips.

Tip – use some herb scissors on washed lettuce to easily make homemade shredded lettuce. I would also highly recommend pairing your tacos with Cholula hot sauce. It is my favorite. Just enough heat, with a ton of extra flavor.

But you can also make use of this taco meat recipe in any of the following meals:

• Meat and Cheese Quesarito
• Fully Loaded Nachos
• Beef, Bean, and Cheese Burritos
• Taco Soup
• Simple Tostadas
• Cheesy Taco Dip
• Taco Salad

How did yours turn out?

I’d love to hear when you try out ground beef taco meat! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Ground Beef Taco Meat

Recipe by Marc PetersonCourse: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This quick and easy ground beef taco meat recipe can be cooked up and served in tacos, burritos, nachos, tostada, or taco salad

Ingredients

• 2 pounds ground beef

• 2 tablespoons vegetable oil

• 4 tablespoons tomato paste

• 3 cloves garlic, minced

• 1/2 tablespoon smoked paprika

• 1/2 tablespoon cumin

• 1/2 tablespoon chili powder

• 1 teaspoon Mexican oregano

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• In a frying pan over medium heat, brown the ground beef using the vegetable oil for about 7 to 10 minutes
• Once the beef is browned, use a turkey baster, large spoon, or measuring cup to drain most of the excess liquid from the beef – leave a few tablespoons to help the seasonings mix in
• Add in all remaining ingredients and mix it all together
• Heat everything in the frying over medium heat for 5 to 10 minutes until the beef is fully cooked through and thoroughly mixed in with the seasonings
• Serve the ground beef taco meat with taco shells and toppings or another preferred meal

Get recipes like this straight to your inbox:

The post Easy Ground Beef Taco Meat Recipe appeared first on Do You Roux?.

I love chipotle peppers. (Note my chipotle hot honey, chipotle crema, blackened seasoning, and bbq sauce recipes…) I also love alliteration. And so here is my chocolate chipotle chili con carne.

All of the C’s.

It is the time of year for a nice hearty, warm meal and chili fits the bill. The chipotle peppers and adobo sauce add a whole lot of smoky flavor with an added kick of heat to the pot. Warning, there is some spice to this recipe.

Just make sure to consistently stir the pot so that nothing burns to the bottom of your pan. Even though it is stuck at the bottom of the pan, it can ruin the rest of the chili with that burnt flavor.

Also, please do not let the long list of ingredients scare you away from this recipe. A lot of the recipe is simply dumping things into the pot (gently, so there’s no splashing) and stirring them together.

So get to dumping and bring this chili to a table near you.

Chocolate and Chipotle in a Chili?

So I guess chipotle peppers aren’t too strange to add into a chili since peppers are a common ingredient. Though a lot of times plain chile powder, jalapenos, or cayenne are the ones included in recipes. As I stated above, my main pepper of choice here is the chipotle pepper for its smoky flavor. Along with some ancho powder and poblano.

But chocolate is on the more interesting side of ingredients in a chili.

Honestly, not much cocoa powder is actually added to the chili. It is used more like a seasoning. And I think it adds a subtle depth of flavor and helps round out some of the heat from the peppers.

Also, it isn’t like we’re adding a milk chocolate bar to the chili. It is just a bit of unsweetened cocoa powder. So it will not make the entire pot of chili taste like a weird chocolate soup with meat and beans.

Together the chocolate and chipotle add smoky, roasted, and bitter flavors to the chili. But they aren’t overwhelming. And they complement the meat, beans, and tomatoes.

The goal is a single cohesive dish where all of the flavors work together.

What to Put in Your Chili

I debated with myself before making this recipe on whether I would use dried or canned beans and fresh or canned tomatoes. In the end, the quality, consistency, and ease of the canned goods won out.

In the recipe, I call for one large can of crushed tomatoes. I would also suggest potentially subbing out for canned fire-roasted tomatoes. It will lend even more smoky flavors to the chili. Fire-roasted tomatoes will complement the smoky chipotle peppers.

I think it is important to use a good quality cocoa powder. Higher-quality cocoa will have a lot more depth of flavor. For this chili, I ended up using a Valhrona cocoa powder.

Besides what to put inside your chili, you may want to put some thought into what you put on top of your chili.

Try topping your hot bowl of chili with shredded cheddar cheese, crumbled cotija cheese, chopped cilantro, pickled jalapeno or red onion, sour cream, avocado, and/or chives. It is great to have your toppings set out so that everyone can add their own toppings.

Add more sour cream and stir it in to help temper the spiciness of the chipotle peppers.

Serve this chili with some cornbread or tortillas on the side to make it a full meal.

Chocolate Chipotle Chili con Carne

Recipe by Marc PetersonCourse: SoupsDifficulty: Intermediate

Servings

10

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Peppers, spices, beans, and meat combine in this chocolate chipotle chili con carne for a deeply smoky, roasted, and spicy stew

Ingredients

• 1 large poblano pepper

• 2 large shallots

• 5 cloves garlic

• 2 tablespoons vegetable oil

• 1 pound ground beef

• 1 and 1/2 to 2 pounds beef chuck roast

• 2 tablespoons red wine vinegar

• 1 cup beef broth

• 1 can (7.5 ounces) chipotle peppers in adobo sauce

• 1/2 tablespoon smoked paprika

• 1 teaspoon cumin powder

• 1/4 teaspoon ground cloves

• 1 teaspoon chipotle powder

• 1/2 teaspoon ancho powder

• 1 can (6 ounces) tomato paste

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2 tablespoons honey

• 1 large can (28 ounces) crushed tomatoes

• 2 cans (15.5 ounces) kidney beans

• 2 cans (15.5 ounces) black beans

• 1/2 tablespoon Worcestershire sauce

• 2 tablespoons cocoa powder

• For serving: cheddar cheese, cotija cheese, cilantro, jalapeno, sour cream, avocado, cornbread, tortillas, and/or chives

Directions

• Seed and chop the poblano, chop the shallot, and mince the garlic
• Add the oil, the chopped poblano and onion, and the minced garlic to a large Dutch oven (if using a Dutch oven) or a large frying pan (if using a slow cooker)
• Sauté them over medium heat for 4 to 5 minutes until the shallot becomes translucent
• While the poblano, shallot, and garlic are cooking, cut the chuck roast into 1/2-inch cubes and cut away any extra fat
• When the shallots are cooked, add the chuck roast into the pot/pan and crumble in the ground beef
• Brown the meat on medium heat, stirring until all sides are browned
• While the meat is browning, combine the vinegar, broth, chipotle peppers with adobo sauce, paprika, cumin, cloves, chipotle powder, and ancho powder in a blender and mix together until smooth
• Dutch Oven Instructions
• Pour the blended mixture into the Dutch oven and stir to combine
• Add in the tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the pot and stir thoroughly
• Cook with the lid on at medium-low heat for at least 90 minutes, stirring frequently enough to make sure nothing burns to the bottom of the Dutch oven
• Once the cubed chuck roast is fork-tender, remove the pot from the heat and serve the chili with your choice of toppings
• Slow Cooker Instructions
• Add the mixture of browned meats, blended peppers/spices, tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the slow cooker
• Stir everything together until it is thoroughly combined
• Set the slow cooker on low for 4 hours, or high for 2 hours
• Once the cubed chuck roast is fork-tender, turn the slow cooker off and serve the chili with your choice of toppings

Notes

• If the chili ever gets too thick, then add beef broth a half-cup at a time and stir it together until it reaches the desired consistency

Get recipes like this straight to your inbox:

The post Chocolate Chipotle Chili con Carne Recipe appeared first on Do You Roux?.

Is it legal to call this a pot roast if it is cooked in the slow cooker? Should it have a different name since it isn’t in a pot? Is a Crockpot a pot? Pot is in the name, after all. Whatever its called, this Crockpot pot roast recipe will make a full meal while you are at work or otherwise occupied.

It will take some prep work ahead of time to get everything set, but it is worth it for the end result. And it can be ready for whenever your family wants to sit down for dinner. This is one of those dinners that I keep going back to get more, even when I know I am full. It is too tasty!

Though there are a lot of roast options out there, I recommend going with a good marbled chuck roast. This will get you that fall-apart tender roast. Bottom round, top round, and brisket roasts can also be used. Your results may vary with those other cuts.

Either way, make sure you opt for a quality piece of meat as it will be reflected in your final results.

For the vegetables, I go with the typical carrots, potatoes, and onion. These are sturdier vegetables that take on the flavors of the beef. The carrots and onions help add a touch of sweetness. The potatoes just soak up that broth and become a smooth, salty treat.

But you can choose to replace any of the vegetables with ones that you think would work well. Make sure they can stand up to the long cook time without turning to mush. It isn’t pleasant for anyone. They need to have a little bit of a bite to them still when they’re done cooking.

Prepping the Crockpot Pot Roast

The biggest effort in prepping this meal is washing and chopping all of the vegetables. If you are planning on getting this meal in the slow cooker before leaving your house for the day, then you may want to tackle the vegetables the night before. Just wash, slice, and store them in the fridge. The next morning they’re ready to go with no effort.

To prepare everything in the morning, salt and pepper the roast and give it a good sear. This helps add some flavor and color for the final roast. Just look how good the roast looks with just a quick sear. Then just toss everything into the Crockpot and you’re good to go. Set it and forget it for many hours.

My recommendation for this Crockpot pot roast recipe is to try and build a sort of bed of one layer of vegetables, then place the roast on top off that layer and fill in around it with the remaining vegetables. I then pour in the liquids, add the seasonings, and top the roast itself with the halved garlic. See image below for reference:

Once it is done cooking, you can make a gravy. I love gravy. My wife does not. Her loss.

It is a velvety-smooth sauce that gives you a full punch of the roast flavor because we use some of the liquid that distilled in the bottom of the Crockpot to make the gravy. It starts out with a quick roux, to which we add the drippings and some beef broth. What’s not to love?

Equipment

While we were still living in Texas, we had a smaller pantry. So I guess not everything was bigger in Texas (though most things were…). And we ended up keeping our Crockpot on the floor of the pantry under the lowest shelf.

I do not remember exactly how, and nobody is naming any names or pointing any fingers, but the lid of the Crockpot broke. Shattered, to be exact. Just the top handle, the metal ring and a pile of glass were left. We kept it for a while, thinking we would just buy a new lid. But we never got around to that.

Eventually, I saw a sale, did a little (or a lot) of research, and decided to upgrade. With the advent of the InstantPot, Crockpot had to step up their game. So I ended up getting this rather large multi-cooker Crockpot when it was on sale. It is a 10-quart beast that is round instead of its usual oval shape.

And I love it. It has so many functions. I was able to sear the roast right in the multi-cooker. One less thing to clean. It is a very large one, though I do think they offer a few other sizes as well.

You can also opt to use slow cooker liners to make for easy clean-up. My wife’s family endearingly calls them Crockpot condoms. So take that as you will.

But when everything is done cooking and you’ve eaten every last morsel, you can just pull that bag out, toss it, and put the slow cooker away. They are made to be safe for heat and food.

So, go find yourself a chuck roast and make this Crockpot pot roast recipe today.

Beef Pot Roast

Recipe by Marc PetersonCourse: DinnerDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Slow Cook Time

9

hours 

Total time

9

hours 

45

minutes

A perfect meat and potatoes meal that is hands-off while the slow cooker does all the heavy lifting

Ingredients

• Roast

• 3 to 4 pound beef chuck roast

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon olive oil

• 1 large onion

• 5 large carrots

• 5 large potatoes

• 4 cloves garlic, halved

• 2 and 1/2 cups beef broth

• 1/4 cup red wine vinegar

• 1/2 tablespoon Worcestershire sauce

• 1/2 teaspoon oregano

• 1/2 teaspoon thyme

• 1/2 teaspoon smoked paprika

• Gravy

• 2 tablespoons butter

• 4 tablespoons flour

• 1/2 cup drippings from the roast in the slow cooker

• 1 to 2 cups beef broth

Directions

• Cook the Roast
• Slice the carrots, potatoes, and onion into 1 to 2-inch pieces
• Evenly coat the roast with salt and pepper
• Sear both sides of the roast until browned for 3 to 4 minutes in the olive oil in a pan on medium-high heat or in your slow cooker if it has that function
• Add the roast and the sliced carrots, potatoes and onion to the slow cooker
• Add remaining ingredients to the slow cooker
• Cook on low 8 to 10 hours (recommended), or on high for 4 to 5 hours until roast and vegetables are tender
• Either make the gravy following the instructions below, or serve
• Make the Gravy
• About 10 minutes before you are ready to eat, melt the butter in a pan on medium heat
• Scoop out the 1/2 cup of the liquid from the bottom of the slow cooker with the roast
• Add the 1/2 cup drippings and the flour to the pan and stir for 3 to 5 minutes until flour has fully incorporated
• Whisk in 1 to 2 cups broth to reach the desired gravy consistency, then salt and pepper to taste
• Serve the roast, topped with gravy

Notes

• For super-easy cleanup, use a slow cooker liner – once the meal is done you can grab the bag and throw it out.

The post Crockpot Pot Roast Recipe for Weeknights appeared first on Do You Roux?.

You’ve been meatball-ed!

Or at least you can be after learning this recipe.

It’s not as easy as laughing at Jim’s prank and splitting the loot with Dwight, but once you’ve done it you’ll have it down pat. And if you didn’t understand any of that, please go and watch The Office immediately. It’s ok, I’ll wait.

It’s in the eighth season, so it may take you a while to catch up, but I’ll still be here.

This meatball recipe, on the other hand, is so juicy-tender that you will not want to part with them. That tenderness is due in large part to making a panade. I think that it is one of my recipes that my wife loves the most. This and the chicken parm burgers that I will have to feature another day.

What the heck is a Panade?

It looks like I misspelled parade, but we are not watching giant floats go down Main street in order to make meatballs. From what I could tell, it comes from the Italian word panata. That word refers to a mixture of bread and milk (or other liquids). The milk/bread mixture is then incorporated into the meatballs, which helps lock in the moisture and lends a tender texture when cooked.

I came across this method after searching around the internet for a meatball recipe. My recipe here is based on the recipe from Fox Valley Foodie for meatballs that sparked my interest.

Many recipes use breadcrumbs to help form the meatballs, along with the egg. These additions help give the meatball more structure and make it less prone to just crumbling to pieces while cooking. I have even come across some recipes that call for soaking the breadcrumbs in milk, which I guess is a pseudo-panade and would accomplish something similar.

But for our recipe, we soak milk in bread and mush it together to form a kind of paste. I know it doesn’t sound, feel, or look very appetizing now, but it will lead to a genuinely tender meatball recipe.

Forming the Meatballs

Meatballs require a delicate balance. You want to mix all of the ingredients well so that the herbs, spices, and flavor are everywhere and not just in one single meatball – like biting into a burrito and getting just rice. However, you also do not want to over-mix and cause them to be tough. One way to help avoid this is to mix all of the ingredients together separately from the meat. Once those are mixed together, combine them with the meat. So, don’t do it as I showed in the photo up above. But it does look better for the photo op.

Once it is all mixed together, we’re ready to form the meatballs. To do this I grab about 2 tablespoons of the meatball mixture and roll it gently between my palms. This makes a meatball about the size of a golf ball. And the recipe will yield about 25 of those golf-ball sized meatballs.

If you want, you can make larger or smaller meatballs. Just remember that whatever size you choose, make them as evenly sized as possible. Doing so will ensure that they all take around the same time to cook.

How to Serve This Meatball Recipe

For cooking the meatballs, you have the option of searing and simmering vs baking. Baking has the advantage in the fact that it is easier. Just set them on a pan and put them in the oven, turning once about halfway through. But I prefer the sear and simmer method.

First, you add some butter or oil to a pan on medium-high heat. Then add the meatballs to the pan and sear them on all sides. You can roll them around on the pan or pick them up and turn them. But once they are seared you add whatever finishing sauce you want to the pan and let the meatballs simmer in that for a while until they are cooked through.

Simmering the meatballs in the sauce keeps them so moist and tender it is unbelievable. And that is why it is my preferred method. Plus it adds a little more depth of flavor into the sauce while it simmers.

While making this recipe, I used a red sauce. I actually made a fresh sauce and had that simmering while making the meatballs. This is the sauce to use for the traditional spaghetti and meatballs dish. If you are looking for a good sauce, I highly recommend this pizza sauce recipe from Serious Eats. I use this as a base and throw in whatever I’m feeling to spice it up.

You can also use whatever other sauce seems good to you. Another common one is more of a gravy-type sauce. For this, you definitely want to sear the meatballs in the pan since you will deglaze the pan to make a sauce for the meatballs. If you would like to go this route, then take a look at the sauce portion of this Swedish meatball recipe from the Recipe Critic.

Freezing this Meatball Recipe

Instead of cooking them right away, you can refrigerate or freeze the formed meatballs. If you plan to refrigerate them, I recommend only making them a day in advance. Set the formed meatballs out on a baking sheet, loosely cover them with plastic wrap, and put them in the fridge.

For freezing, you form the meatballs and place them on a baking sheet. Then put them, uncovered, into the freezer until they have frozen solid. I usually just wait until the following day. Then transfer them to an airtight, freezer-safe container until the day before you are ready to use them. Thaw them by putting the meatballs in the fridge a day before you are planning to use them.

The frozen meatballs will stay fresh for 1 to 2 months in the freezer.

Super Tender Homemade Meatballs

Recipe by Marc PetersonCourse: EntréeDifficulty: Intermediate

Servings

6

servings

Prep time

35

minutes

Cooking time

25

minutes

Total time

1

hour 

Tender, juicy meatballs that go with any sauce for dinner

Ingredients

• 2 cups sourdough bread, cubed, crust removed

• 1/2 cup milk

• 1/2 cup white onion, finely chopped

• 3 cloves garlic, minced

• 1/4 cup parsley, minced

• 1/4 cup basil, minced

• 1 tablespoon fresh thyme, minced

• 1/2 cup grated Parmigiano-Reggiano

• 2 eggs

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon allspice

• 1/2 teaspoon mustard

• 1/2 teaspoon nutmeg

• 1 pound ground beef (80/20)

• 1 pound ground pork

Directions

• Combine the cubed bread with the milk in a medium-sized mixing bowl and use a fork to stir thoroughly, then set aside to let the milk soak
• While the milk is soaking, take the time to chop, mince, and grate all of the ingredients as needed
• Once the milk has soaked at least 10 minutes, use the fork to mash and stir the bread to break it up and ensure all of it has been soaked
• Add all other ingredients except the ground beef and pork to the milk/bread mixture, and stir thoroughly to combine
• Loosely crumble the ground beef and pork into a large mixing bowl
• Gently mix the bread/seasoning mixture into the ground meats until just combined
• Form the meatballs by scooping out as much as you would like for a single meatball (I use about 2 tablespoons) and gently rolling it between your palms just until it comes into the right shape
• Cook the meatballs using your preferred method from below
• Sear and Simmer (My Preferred Method)
• Add 2 tablespoons of butter or oil to a frying pan over medium-high heat
• Put the meatballs into the pan to sear, rolling them around in the pan or turning them over to sear all sides
• Turn the heat down to medium, add your desired sauce to the pan, and simmer for 15 to 20 minutes until the center of the meatballs read 160°F (72°C) on an instant-read thermometer – if you are making a pan-sauce gravy then remove the meatballs from the pan after searing and make the sauce and then add the meatballs back into the sauce to simmer
• Baking
• Preheat your oven to 350°F (175°C)
• Put the meatballs on a foil-lined or greased baking sheet and cook 15 to 20 minutes turning once about halfway through until the center of the meatballs read 160°F (72°C) on an instant-read thermometer

Notes

• The size of your meatballs will directly affect their cooking times, my times are given for smaller golfball-sized ones – cook to an internal temp of at least 160°F (72°C)
• Regular white bread may be substituted for the sourdough
• 2 pounds of beef can be used instead of the beef/pork mixture

The post Super Tender Homemade Meatball Recipe appeared first on Do You Roux?.