Bloody Buzzed Chile (Award Winning)

Texas-style chili made with Demitri's Chiles & Peppers Seasoning, unflavored cold brew coffee, tri-tip, bacon, and Guinness. Multiple layers of warm, comfort flavors with a medium level of spice. Think mole for meat lovers.

Bloody Buzzed Chile (Award Winning)

Ingredients

Tools

  • 10 Qt Pot
  • Yield: ~3 Quarts

Base Ingredients

  • 1 fl oz vegetable oil
  • 1 lb diced bacon (0.5" x 0.5")
  • 12 oz diced sweet onion
  • 6 cups chopped garlic (0.25" x 0.25")
  • 4 lbs cubed tri-tip (1.5" x 1.5")
  • 2 jalapeño peppers (pierced)
  • 16 fl oz tomato sauce
  • 64 fl oz spring water
  • 3 tbsp chicken base
  • 3 tbsp beef base
  • 12 oz unflavored cold brew coffee

Spice Dump 1

  • 3.5 fl oz Demitri's Chiles & Peppers Seasoning
  • 2 tbsp Gebhardt chili powder (or your favorite brand)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 5 tsp McCormick crushed jalapeño pepper
  • 2 tsp black pepper

Spice Dump 2

  • 15 fl oz Guinness Draught (1 can, 14.9 oz)
  • 2 tbsp Gebhardt chili powder (or your favorite brand)
  • 2 tbsp Mexene chili powder (or your second favorite brand)
  • 2 tsp garlic powder
  • 1 tsp cayenne powder
  • 4 tsp cumin
  • 2 tsp brown sugar

Spice Dump 3

  • 2 tbsp Mexene chili powder (or your second favorite brand)
  • 1 tbsp light chili powder (a third chili powder option)
  • 1 tsp cayenne powder (add an extra tsp for more heat)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 fl oz Demitri's Chiles & Peppers Seasoning
  • 2 tsp cumin
  • 2 tsp Three Crabs fish sauce (or your favorite brand)

Preparation

    1. Render the Bacon

    Heat oil in the pot and render the bacon. Do not cook until crispy.
    Remove bacon and all rendered fat into a heat-resistant bowl.

    2. Brown the Tri-Tip

    Ladle bacon fat back into the pot.
    Brown tri-tip in batches without overcrowding.
    Remove and set aside.

    3. Cook Aromatics

    Add more bacon fat to the pot.
    Cook onion until softened.
    Add garlic and cook for 2 minutes until fragrant.
    Drain remaining oil from the bacon bowl.

    4. Build the Base

    Add to the pot:

    • Drained bacon
    • Browned tri-tip
    • Onion and garlic mixture
    • All remaining base ingredients
    • Spice Dump 1

    Stir well to dissolve the bases. The mixture will look very liquid-heavy at this stage.

    5. First Slow Roll (45 minutes)

    Bring to a boil, then reduce to a slow roll (heavier than a simmer, but not splashing).
    Cook for 45 minutes on medium to medium-high heat.
    Stir every 15 minutes.

    6. Second Slow Roll (45 minutes)

    Add Spice Dump 2.
    Continue cooking for another 45 minutes.
    Stir every 15 minutes.

    7. Final Slow Roll (30 minutes)

    Add Spice Dump 3.
    Cook for 30 minutes, stirring every 15 minutes.

    Monitor viscosity closely:

    • Cover once reduced to a velvety, stew-like consistency (not brothy)
    • Target texture is a loose stew, not a soup
    • If over-reduced, add water 1/2 cup at a time and stir until correct

    8. Finish

    Remove from heat.
    Ladle out half of the meat and shred using a whisk.
    Add shredded meat back into the pot and stir.

    Final servings should have a mix of shredded and chunked meat.