Step 1

Remove tri tip roast from packaging, dab with paper towel to remove moisture. Trim off any excess fat and silver skin.

Step 2

Apply a light binder (optional step) of olive oil to the roast. Sprinkle a layer of Kosher salt, followed by a good amount of Traeger Prime Rib rub. Flip the tri tip over to the other side and repeat. Allow the meat to hang out and let the seasonings adhere while you start up the smoker.

Step 3

Prepare your smoker to 225°F. The cook used a Traeger pellet grill with Signature blend pellets, a mixture of hickory, maple, and cherry woods but this can be cooked on any pit. Just be sure to maintain 225°F.

Step 4

Once smoker is up to temperature, place tri tip roast on and close the lid. Cook until the tri tip reaches an internal temperature between 115°F-120°F, about 60-90 minutes.

Step 5

When tri tip reaches desired internal temperature remove from pit and let rest 10-20 minutes, then cut up into bite sized cubes.

Step 6

Increase the pit temperature (or oven, see notes below) to 400°F, place dutch oven in to preheat.

Step 7

Once the dutch oven is preheated, add in some olive oil, diced onions, and diced poblanos. Cook until the onions are soft and become translucent.

Step 8

Add in minced garlic and San Marzano tomatoes, cook for 2-3 minutes.

Step 9

Add tri tip cubes, beans, beef stock, chili powder, additional rub, cumin, red chili flakes and mix together. The beef stock should cover all the ingredients.

Step 10

Cover with lid and place dutch oven into pit. Cook until chili has thickened and the tri tip is falling apart, about 2.5-3 hours. Remove and serve.