Directions:
- Rub meat with spices ( I use Santa Maria tri tip seasoning ).
- Cook Tri-Tip on BBQ med heat for 30 minute fat side up.
- Remove from direct heat and bake in BBQ for another 30 minute.
- Cool then cover and refrigerate overnight. This is important because the meat will retain moisture.
- In A.M. cut Tri-Tip across grain into 1 inch chunks, remove and discard fat.
- Place in crock pot.
- Add enchilada sauce, cumin, and water.
- 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).
- Remember this is beef and overcooking is easy to do.
- Add beans if desired.
- Please let sit chili overnight before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.22 Kcal (956 kJ) | ||
| Calories from fat | 111.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 79.65mg | 27% | |
| Sodium | 70.64mg | 3% | |
| Potassium | 390.07mg | 8% | |
| Total Carbs | 2.39g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 24.01g | 48% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.72 Kcal (577 kJ) | ||
| Calories from fat | 67.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 19% | |
|---|---|---|---|
| Cholesterol | 48.06mg | 27% | |
| Sodium | 42.63mg | 3% | |
| Potassium | 235.39mg | 8% | |
| Total Carbs | 1.44g | 1% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 14.49g | 48% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 9% | |
| Calcium | 23.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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