Discover 17 Slow Cooker Tri Tip Chili Recipes

Picture this: coming home to the aroma of slow-cooked tri tip chili after a long day. That’s pure comfort in a bowl! These 17 recipes turn tough cuts into tender, flavorful chili with minimal effort. Whether you’re feeding a crowd or meal prepping, each one delivers rich, smoky goodness. Ready to discover your new favorite? Let’s dive in!

Classic Slow Cooker Tri-Tip Chili

Open the lid to a rich, smoky aroma. This tri-tip chili is packed with tender beef, tomatoes, and chiles. Perfect for game day or a cozy night in.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 6 minutes

Ingredients

For the Chili

• 2 lbs tri-tip, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) fire-roasted diced green chiles
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (adjust to preference)
• 1/2 tsp black pepper
• 1 cup beef broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add tri-tip cubes in a single layer without overcrowding; sear for 2–3 minutes per side until browned. Work in batches to avoid steaming.
3. Transfer browned beef to a slow cooker.
4. In the same skillet, add onion and garlic; cook for 3 minutes until softened, scraping up browned bits.
5. Add tomato paste; stir constantly for 1 minute until darkened to deepen flavor.
6. Stir in diced tomatoes, green chiles, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; bring to a simmer.
7. Pour the tomato mixture over the beef in the slow cooker; add beef broth.
8. Stir to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours until beef is fork-tender.
9. Taste and adjust salt by adding a pinch at a time until seasoned to your liking.
10. Serve hot with your favorite toppings like shredded cheese, sour cream, or diced avocado.

A drizzle of sour cream and fresh cilantro brighten the deep, meaty flavors. Pair it with cornbread for sopping up every last drop. This chili gets better the next day, so double it if you can.

Smoky Chipotle Tri-Tip Chili

A hearty bowl of chili is the ultimate comfort food, and this smoky chipotle tri-tip version delivers deep, rich flavor with minimal effort. The slow cooker does all the work, transforming tough tri-tip into fork-tender meat.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

• 2 lbs tri-tip, cut into 1-inch cubes (cut against the grain for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, minced (adjust to taste; for extra smoke use 3)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cans (14.5 oz each) diced tomatoes (fire-roasted if available)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups low-sodium beef broth
• Salt and black pepper to taste
• Optional garnishes: sour cream, shredded cheddar, fresh cilantro

Instructions

1. Season tri-tip cubes generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear tri-tip in batches, browning on all sides (about 3 minutes per batch). Transfer browned meat to slow cooker.
3. In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
4. Stir in minced chipotle peppers, cumin, smoked paprika, and oregano. Cook 30 seconds until spices bloom.
5. Pour diced tomatoes into skillet, scraping up any browned bits. Transfer this mixture to slow cooker.
6. Add drained kidney beans, black beans, and beef broth to the slow cooker. Stir everything to combine.
7. Cover and cook on low for 8 hours (or high for 4 hours) until beef is tender and shreds easily.
8. Taste chili and adjust salt and pepper if needed. Serve hot with desired garnishes.

Velvety and rich with a smoky kick that lingers, this chili is perfect for game day or a cozy night in. Serve it with crusty bread or over rice for a complete meal. The tri-tit stays ultra-tender after hours in the slow cooker.

Tri-Tip Chili Verde in Slow Cooker

Versatile and tangy, this slow cooker tri-tip chili verde packs bold flavor with minimal hands-on time. Let the appliance do the work while you enjoy tender meat in a bright, herbaceous sauce.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

Main

• 2-3 lbs tri-tip roast
• 1 lb tomatillos, husked and halved
• 1 (4 oz) can diced green chiles
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth (low-sodium preferred)
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil (or any neutral oil)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Season the tri-tip roast generously with salt and pepper on all sides.
3. Sear the tri-tip in the hot skillet until well browned, about 4 minutes per side. (Tip: A deep sear adds rich flavor to the final dish.)
4. Transfer the browned tri-tip to a slow cooker.
5. Add the halved tomatillos, diced green chiles, diced onion, minced garlic, chicken broth, and ground cumin to the slow cooker. (Tip: For extra heat, include a diced jalapeño.)
6. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the meat is fork-tender.
7. Carefully remove the tri-tip to a cutting board and shred it using two forks.
8. Return the shredded meat to the slow cooker and stir in the chopped cilantro. (Tip: The sauce will thicken as it sits; add a splash of broth to thin if desired.)
9. Taste and adjust salt and pepper before serving.

A spoonful of this chili verde over rice or tucked into warm tortillas is pure comfort. The tender meat and tangy tomatillo sauce create a balanced, savory dish that's perfect for any night of the week.

Beer-Braised Slow Cooker Tri-Tip Chili

Craft a deeply flavorful chili using tri-tip braised in beer. This slow cooker method delivers tender beef with malty depth. Perfect for game day or a cozy dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 2 lbs beef tri-tip, trimmed
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bottle (12 oz) dark beer (e.g., stout or porter)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season tri-tip all over with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large skillet over medium-high until shimmering. Sear tri-tip for 4-5 minutes per side until deeply browned. Transfer to slow cooker. (Tip: Pat meat dry before searing for better browning.)
2. Reduce heat to medium. Add onion to skillet and cook 3-4 minutes until softened, scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste and cook 1 minute until darkened. Pour in beer, scraping up any fond. Bring to a simmer, then pour mixture over tri-tip in slow cooker.
4. Add diced tomatoes, kidney beans, beef broth, chili powder, cumin, oregano, remaining 1/2 tsp salt and 1/4 tsp pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until tri-tip is fork-tender. (Tip: Keep lid closed; lifting adds cooking time.)
5. Remove tri-tip to a cutting board. Let rest 5 minutes, then shred or dice into bite-sized pieces. Return beef to slow cooker and stir. (Tip: For extra thickness, mash some beans against the pot side.)
6. Taste and adjust seasoning with salt and pepper. Serve hot. (Tip: For deeper flavor, let chili sit 10 minutes before serving.)

With each bite, the malty richness of the beer melds with tender beef and warm spices. Serve over rice or with crusty bread to soak up every drop. This chili only gets better the next day.

Tri-Tip and Three-Bean Slow Cooker Chili

Everything about this chili screams comfort—hearty tri-tip, three types of beans, and a rich, smoky broth. Set it and forget it in your slow cooker.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 8 minutes

Ingredients

• 2 lbs tri-tip roast, cut into 1-inch cubes
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 2 cups beef broth (low sodium recommended)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika (optional, for smokiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 chipotle pepper in adobo sauce, minced (optional, for heat)

Instructions

1. Season the tri-tip cubes with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the tri-tip cubes until browned on all sides, about 3-4 minutes per batch. Transfer to the slow cooker.
3. Reduce heat to medium. Add diced onion to the skillet and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
4. Add the drained kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika (if using), and chipotle pepper (if using) to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours, or on high for 4 hours, until the tri-tip is fork-tender.
6. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Ladle this chili over rice or top with shredded cheese and sour cream. The tri-tip stays tender, and the beans soak up all the flavor.

Ancho Chili Rubbed Tri-Tip Slow Cooker Stew

Just imagine a hearty stew where the smoky depth of ancho chili melds with tender tri-tip after hours in the slow cooker. This recipe delivers bold flavor with minimal effort—perfect for busy weeknights.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

Spice Rub

• 2 tablespoons ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar

Stew

• 2 pounds tri-tip roast, trimmed
• 2 tablespoons olive oil
• 1 cup beef broth, low-sodium
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• 2 bay leaves
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

1. In a small bowl, combine all spice rub ingredients: ancho chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar.
2. Pat tri-tip dry with paper towels. Rub the entire roast with olive oil, then coat evenly with the spice rub. Let sit at room temperature for 15 minutes.
3. Heat a large skillet over medium-high heat. Sear the tri-tip for 3–4 minutes per side until deeply browned. This step builds flavor—don't skip it.
4. Transfer the seared roast to the slow cooker. Add onion, garlic, beef broth, diced tomatoes (with juices), and bay leaves.
5. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the meat is fork-tender. Tip: Check liquid level after 4 hours; add a splash of broth if needed.
6. After 6 hours on LOW, add carrots and potatoes to the slow cooker. Stir gently to submerge. Continue cooking for the remaining 2 hours.
7. Remove the tri-tip to a cutting board. Shred the meat with two forks, discarding any excess fat.
8. If the stew broth is thin, remove bay leaves and stir in the cornstarch slurry. Cook on HIGH for 15–20 minutes until thickened.
9. Return shredded beef to the slow cooker. Stir to combine. Taste and adjust salt and pepper. Tip: For extra depth, add a squeeze of lime juice before serving.

Zero leftovers guarantee—this stew's rich, smoky gravy and fork-tender beef disappear fast. Serve over rice or with crusty bread to soak up every drop.

Tri-Tip White Bean Slow Cooker Chili

This slow cooker chili delivers tender tri-tip and creamy white beans in a mild, cumin-spiked broth. It's the ultimate set-it-and-forget-it meal for a busy weeknight. The meat shreds beautifully after hours of gentle cooking, and the broth thickens slightly from the beans.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 2 lbs tri-tip, cut into 2-inch chunks
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin (adjust to taste)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 cup chicken broth
• 1 can (4 oz) diced green chiles
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions

1. Cut tri-tip into 2-inch chunks. Season with 1 tsp salt and 1/2 tsp pepper.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Sear beef in batches, adding only a single layer per batch, until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to slow cooker. (Tip: Avoid overcrowding the pan to ensure proper browning.)
4. Reduce heat to medium. Add diced onion and minced garlic; cook, stirring frequently, until softened, about 3 minutes.
5. Add 2 tsp ground cumin; cook, stirring constantly, until fragrant, about 1 minute. (Tip: Toasting cumin in oil deepens its flavor.)
6. Transfer onion mixture to slow cooker.
7. Add 2 cans drained white beans, 1 cup chicken broth, and 1 can diced green chiles to slow cooker; stir to combine.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender and shreds easily. (Tip: Cooking on low yields the most tender meat.)
9. Carefully remove beef from slow cooker; shred with two forks. Return shredded beef to slow cooker.
10. Stir in 1/2 cup sour cream until fully incorporated. Season with additional salt and pepper to taste. (Tip: Add sour cream off heat to prevent curdling.)
11. Serve hot with desired toppings such as shredded cheese, cilantro, or avocado.

Serve this chili with warm cornbread or over rice for a hearty meal. The creamy broth gets even better the next day, if you have leftovers. For a fresh kick, top with cilantro and a squeeze of lime.

Keto-Friendly Slow Cooker Tri-Tip Chili

Just sear a tri-tip, then let your slow cooker turn it into a thick, fatty chili that fits your macros. No beans, just rich meat and spice.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

For the Chili

• 2 lbs tri-tip, cut into 2-inch cubes
• 1 tbsp olive oil (or avocado oil)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes (no sugar added)
• 1 cup beef broth (low sodium)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp bacon fat (optional, for extra richness)

Instructions

1. Pat the tri-tip cubes dry with paper towels, then season generously with salt and pepper. Leave some fat on the cubes for flavor.
2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the tri-tip until deeply browned on all sides, about 4 minutes per batch. Do not crowd the pan.
3. Transfer the browned meat to the slow cooker.
4. Reduce heat to medium. If using, add bacon fat to the skillet. Add the diced onion and cook, stirring, until softened, about 3–4 minutes.
5. Add minced garlic and cook, stirring, for 30 seconds until fragrant.
6. Stir in the tomato paste and cook for 1 minute to caramelize, scraping up any browned bits from the pan.
7. Pour in the crushed tomatoes and beef broth. Add chili powder, cumin, and smoked paprika. Stir well to combine and bring to a simmer.
8. Pour the sauce over the meat in the slow cooker. Stir to coat the meat evenly.
9. Cover and cook on LOW for 8 hours (or on HIGH for 4 hours) until the beef is fork-tender. Do not lift the lid during cooking.
10. Using two forks, shred the tri-tip directly in the slow cooker. Stir the shredded meat into the sauce.
11. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Make it your own with toppings like shredded cheddar, diced avocado, or a dollop of sour cream. The slow braising turns the tri-tip buttery soft, and the thick, smoky sauce clings to every bite.

Slow Cooker Tri-Tip Chili with Dark Chocolate

Unlock the deep, complex flavors of mole with this set-it-and-forget-it chili. This slow cooker recipe transforms humble tri-tip into a rich, savory stew enhanced by dark chocolate. Perfect for busy weeknights, it delivers restaurant-quality depth with minimal effort.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 2 lbs tri-tip, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 oz dark chocolate (70% cacao), finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cut the tri-tip into 1-inch cubes. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pan — work in batches to avoid steaming. Transfer seared pieces to the slow cooker.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3 minutes, scraping up any browned bits from the bottom.
4. Stir in chili powder, cumin, oregano, and tomato paste. Cook for 1 minute until fragrant and slightly darkened. This toasts the spices for deeper flavor.
5. Pour in beef broth, deglazing the pan by scraping up any remaining bits. Bring to a simmer.
6. Add diced tomatoes with their juices and the chopped dark chocolate. Stir until the chocolate is fully melted.
7. Pour the liquid mixture over the beef in the slow cooker. Stir to combine.
8. Cover and cook on LOW for 6 hours, or until the beef is fork-tender.
9. Using two forks, shred the beef into bite-sized pieces directly in the slow cooker. Taste and adjust salt and pepper if needed.
10. Serve hot with desired toppings like sour cream, cilantro, or tortilla chips.

Keep leftovers for a next-day flavor boost that's even better. The dark chocolate adds a velvety richness without overt sweetness. Serve over rice, with tortilla chips, or top with a dollop of sour cream and fresh cilantro.

Sweet and Spicy Pineapple Tri-Tip Chili

Pineapple and tri-tip join forces in this sweet-spicy slow-cooker chili. Bold tropical heat meets tender beef. Set it and forget it.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• 2 lbs beef tri-tip, trimmed and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced
• 1 (20 oz) can crushed pineapple, undrained
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season the tri-tip cubes evenly with salt and black pepper.
2. Heat olive oil in a large skillet over high heat. Sear the beef in batches, without crowding, until deeply browned on all sides. Transfer seared beef to the slow cooker. (Tip: browning builds deep, savory flavor.)
3. In the same skillet, reduce heat to medium and add the diced onion and minced jalapeños. Cook until softened, about 3 minutes, scraping up any browned bits. Add garlic and cook 1 minute more. Transfer to the slow cooker.
4. Add the crushed pineapple (undrained), fire-roasted tomatoes, black beans, chili powder, cumin, smoked paprika, and cayenne. Stir everything together until well combined. (Tip: for less heat, reduce or omit the cayenne.)
5. Cover and cook on low for 6 hours (or high for 3-4 hours) until the beef is tender and the flavors have melded. Stir once halfway through if possible. (Tip: lifting the lid releases heat; only do so to stir.)
6. Taste and adjust seasoning with additional salt or chili powder if needed. Serve hot with desired toppings.

Your kitchen will smell like a tropical fiesta as this chili simmers. The tri-tip becomes fork-tender, the pineapple adds a sweet tang that balances the heat. Serve over rice, with cornbread, or in a bowl with a dollop of sour cream and fresh cilantro.

Slow Cooker Tri-Tip Chili for Meal Prep

Ditch the takeout and get ahead on your meal prep with this slow cooker tri-tip chili. It's packed with tender beef and bold flavor, and it freezes like a dream.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the Chili

• 2 lbs tri-tip, cut into 1-inch cubes
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and pepper to taste
• 1 cup beef broth (low sodium)

Instructions

1. Heat oil in a large skillet over medium-high heat. Brown tri-tip cubes in batches, about 3-4 minutes per batch. Do not overcrowd the pan. (Tip: Browning adds deep flavor.)
2. Transfer browned meat to the slow cooker.
3. In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 minute more. (Tip: Scrape up browned bits for extra flavor.)
4. Add sautéed vegetables to the slow cooker.
5. Add diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, cayenne, and beef broth. Stir to combine.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until meat is tender.
7. During the last 30 minutes, stir in kidney beans. Season with salt and pepper. (Tip: Adding beans late prevents them from breaking down.)
8. Taste and adjust seasonings. Serve immediately or let cool for freezer storage.

Not only is this chili incredibly satisfying with its rich, smoky depth, but it also reheats perfectly – ideal for busy weeknights. Try it loaded with cheese and avocado, or scoop it over a baked potato for a hearty twist.

Cincinnati-Style Tri-Tip Slow Cooker Chili

A hearty slow cooker chili with a Cincinnati twist uses tri-tip for extra beefy flavor. Warm spices like cinnamon and clove give it a tangy, aromatic depth.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the Chili

• 2 lbs tri-tip, cut into 1-inch cubes
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste

For Serving

• 12 oz spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup diced white onion
• 1 cup oyster crackers

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear the tri-tip cubes in batches until browned on all sides, about 3 minutes per batch. Transfer seared meat to the slow cooker.
2. Reduce heat to medium. Add the remaining 1 tbsp oil, then cook the diced onion until softened, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Stir in chili powder, cumin, cinnamon, cloves, and cayenne. Cook for 30 seconds to bloom the spices. Tip: Blooming spices in oil enhances their depth.
4. Add tomato sauce, diced tomatoes (with juices), brown sugar, Worcestershire sauce, and apple cider vinegar to the skillet. Stir, scraping up any browned bits. Transfer mixture to the slow cooker.
5. Season with 1 tsp salt and 1/2 tsp black pepper. Stir everything to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender. For thicker chili, uncover during the last 30 minutes.
7. After cooking, shred the tri-tip with two forks directly in the slow cooker. Taste and adjust salt, pepper, or vinegar if needed.
8. When ready to serve, cook spaghetti according to package directions until al dente. Drain.
9. To serve: Place a portion of spaghetti in a bowl, ladle chili over the top. Garnish with shredded cheddar, diced onion, and oyster crackers. Serve immediately.

Serve this chili over a bed of spaghetti for the authentic Cincinnati experience. The tri-tip stays tender after slow cooking, and the warm spices cut through the richness. A sprinkle of cheddar and fresh onion adds crunch and creaminess.

Low-Sodium Slow Cooker Tri-Tip Chili

Your slow cooker does the heavy lifting for this hearty chili. By using low-sodium ingredients and lean tri-tip, you control the salt without sacrificing taste. It's a set-it-and-forget-it dinner that fits your heart-healthy goals.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

Meat

• 1 1/2 lbs tri-tip, trimmed of fat (ask butcher to trim)
• 1 tbsp olive oil (or any neutral oil)

Aromatics

• 1 large onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced (adjust heat level)

Spices

• 2 tbsp chili powder (low-sodium blend if available)
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Liquids & Beans

• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) low-sodium tomato sauce
• 2 cups low-sodium beef broth
• 1 can (15 oz) low-sodium kidney beans, drained and rinsed
• 1 tbsp apple cider vinegar (brightens flavor)

Instructions

1. Trim all visible fat from tri-tip and cut into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat. Sear tri-tip cubes in batches until browned on all sides, about 3-4 minutes per batch. (Tip: don't crowd the pan to get a good sear.)
3. Transfer seared meat to the slow cooker.
4. In the same skillet, add onions and cook until translucent, about 3-4 minutes. (Tip: scrape up the browned bits for extra flavor.)
5. Add garlic and jalapeños; cook for 1 minute until fragrant.
6. Stir in chili powder, cumin, smoked paprika, and black pepper; cook for 30 seconds.
7. Pour in diced tomatoes, tomato sauce, and beef broth. Scrape the skillet to deglaze, then transfer to slow cooker.
8. Cover and cook on LOW for 6-7 hours, or until meat is tender. (Tip: test tri-tip for fork-tender before proceeding.)
9. Stir in drained kidney beans and apple cider vinegar. Cook uncovered on LOW for 30 more minutes to thicken.
10. Taste and adjust seasonings if needed (avoid adding salt; use more cumin or chili powder if desired).

Every bite is rich, smoky, and surprisingly light on sodium. Serve with a dollop of Greek yogurt, fresh cilantro, or a squeeze of lime. This chili proves you don't need salt for deep, satisfying flavor.

Smoky Coffee Rubbed Tri-Tip Chili

Nothing beats a slow-cooked chili with deep smoky coffee flavor. This tri-tip version is hearty and bold, perfect for a crowd.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

Coffee Rub

• 2 tbsp finely ground coffee (use a medium roast)
• 1 tbsp smoked paprika
• 1 tbsp brown sugar (packed)
• 1 tsp kosher salt
• 1 tsp black pepper

Chili

• 3 lbs tri-tip roast (trimmed of excess fat)
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups beef broth (low sodium preferred)
• 1 chipotle pepper in adobo, minced (adjust to taste)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano

Instructions

1. In a small bowl, combine coffee grounds, smoked paprika, brown sugar, salt, and pepper. Mix well.
2. Pat tri-tip dry with paper towels. Rub the coffee mixture all over the meat, pressing to adhere. Let sit at room temperature for 15 minutes. (Tip: This rest lets the rub penetrate.)
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the tri-tip for 3 minutes per side, until deeply browned. Do not crowd the pan; work in batches if needed. (Tip: A good sear builds flavor.)
4. Transfer seared tri-tip to a slow cooker. Reduce heat to medium, add onion and garlic to the skillet. Cook, stirring, for 2 minutes until fragrant.
5. Add tomato paste and cook for 1 minute, stirring constantly. (Tip: This caramelizes the paste and deepens the flavor.)
6. Pour in 1 cup of beef broth and scrape up any browned bits from the pan. Pour this mixture over the tri-tip in the slow cooker.
7. Add the fire-roasted tomatoes, black beans, kidney beans, remaining 1 cup beef broth, chipotle pepper, cumin, and oregano. Stir gently to combine.
8. Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours), until the tri-tip is fork-tender. (Tip: Low and slow yields the most tender meat.)
9. Carefully remove the tri-tip from the slow cooker. Shred the meat with two forks, discarding any large fat pieces. Return the shredded meat to the chili and stir well. Let sit uncovered for 5 minutes to thicken slightly.

Use a ladle to serve this chili over rice or with crusty bread. The tri-tip shreds beautifully, and the coffee adds a subtle bitterness that balances the smoky spices. Top with sour cream, cheddar, or fresh cilantro for extra kick.

Tri-Tip and Sweet Potato Slow Cooker Chili

Nothing beats a set-it-and-forget-it meal that delivers bold flavors. This tri-tip and sweet potato chili combines meaty richness with natural sweetness. Perfect for busy weeknights or game day gatherings.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 420 minutes

Ingredients

• 2 lbs tri-tip, trimmed and cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (8 oz) tomato sauce
• 2 cups beef broth (low sodium)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for browning)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Brown tri-tip cubes in batches, about 3 minutes per side. Do not crowd the pan.
3. Transfer browned meat to slow cooker.
4. In the same skillet, sauté onion until softened, about 4 minutes.
5. Add garlic and cook 1 minute more.
6. Deglaze pan with a splash of beef broth, scraping up browned bits.
7. Pour everything into slow cooker.
8. Add sweet potatoes, diced tomatoes, black beans, tomato sauce, remaining broth, chili powder, cumin, smoked paprika, salt, and pepper.
9. Stir to combine.
10. Cover and cook on low for 7 hours or on high for 4 hours. (Tip: low heat yields tender meat and blended flavors.)
11. Taste and adjust seasoning after cooking. (Tip: add a pinch of sugar if too acidic.)
12. Serve hot with toppings like shredded cheese, sour cream, or fresh cilantro.

Zesty from the chili powder and cumin, each spoonful delivers a rich, smoky depth. The tri-tip stays fork-tender while sweet potatoes melt into the broth. Serve with cornbread for a complete autumn meal.

Spicy Habanero Tri-Tip Slow Cooker Chili

Looking for a chili that packs a punch? This slow cooker tri-tip chili uses habanero peppers for bold heat. The beef gets tender and flavorful after hours of simmering.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

• 2 lbs tri-tip beef, trimmed and cut into 1-inch cubes (or leave whole for shredding)
• 1 large onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 2-3 habanero peppers, seeded and minced (adjust heat to preference)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth (low sodium recommended)
• 2 tbsp olive oil (for browning)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the tri-tip cubes in batches until browned on all sides. Transfer to slow cooker.
2. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and habanero; cook 1 minute more. Transfer to slow cooker.
3. Add crushed tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker. Pour in beef broth and stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is fork-tender. (Tip: Low heat builds deeper flavor; avoid lifting lid often.)
5. If using whole tri-tip, shred the beef with two forks before serving. For cubed, it should hold shape but be tender.
6. Taste and adjust seasoning with salt and pepper. (Tip: Habanero heat intensifies over time; add more minced pepper if desired.)
7. Serve hot with your favorite toppings like sour cream, shredded cheese, or diced avocado.

Kick up the heat with a few extra habanero slices on top. This chili thickens as it cools, so give it a stir before serving. Pair with crusty bread to soak up every last drop.

Gluten-Free Slow Cooker Tri-Tip Chili

Ready to set it and forget it? This gluten-free slow cooker tri-tip chili delivers big flavor with zero fuss. No flour or cornstarch needed—just bold spices and tender meat.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 2 lbs tri-tip roast, cut into 1-inch cubes
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp arrowroot powder (optional, for thickening – gluten-free alternative to cornstarch)
• 2 cups beef broth (ensure gluten-free)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear tri-tip cubes in batches until browned on all sides, about 3 minutes per batch. Transfer to slow cooker.
2. Add onion and garlic to the same skillet; cook until softened, about 2 minutes. Transfer to slow cooker.
3. Pour diced tomatoes, kidney beans, black beans, chili powder, cumin, oregano, salt, pepper, and beef broth into slow cooker. Stir to combine.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until meat is fork-tender.
5. For a thicker chili (optional), whisk arrowroot powder with 2 tablespoons cold water in a small bowl. Stir slurry into chili and cook uncovered on HIGH for 15 minutes, until slightly thickened.
6. Taste and adjust salt or seasoning if needed. Serve hot.

Your gluten-free chili is thick, smoky, and packed with tender tri-tip. Serve with avocado, cilantro, or over rice for a complete meal that's both hearty and satisfying.

Conclusion

There you have it – 17 incredible slow cooker tri tip chili recipes to spice up your meal rotation. Each one brings something unique, so you’re sure to find a new favorite. I’d love to hear which one you try first! Drop a comment below and don’t forget to pin this collection for later.

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