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Help Needed With Chili Recipe's Using Leftover Tri-Tip

post #1 of 8
Thread Starter 

I ended up bringing back the leftovers of 4 Tri Tip's from a recent group fishing/camping trip in effort to not allow them to go to waste, and I am thinking I would like to make a batch of chili or maybe chili soup (or a batch of each?) to bring to another upcoming Fest in 2 weeks!   :-\

I have not weighed the leftovers, but I'm guessing I've got about 3+ pounds which I have already hunked up into bite-size pieces... should I freeze the meat now and thaw it out just before the next fest to make the chili a day in advance? Should I make the chili now and then freeze it? Will it freeze okay for a week+?

Here's what I'm working with so far, leftovers from 4 different Tri Tip's that were grilled/smoked this past sat. evening (that means already cooked so I figure I may need to add the meat to the chili as a near-last step?!?)...





I found a couple similar potential recipes I may be able to make use of while researching online,

I would love to hear everyone's input including specific recipes or any other various ideas,   :D

post #2 of 8

Freeze now...dont want anyone to have the "green apple quick trots"!

 

Kat

post #3 of 8
Thread Starter 
Quote:
Originally Posted by KathrynN View Post
 

Freeze now...dont want anyone to have the "green apple quick trots"!

 

Kat

 

  :)

 

I'm still laughing from that response Kat!

 

Just to clarify, are you suggesting I freeze the already cooked Tri Tip now (by itself) and then thaw it out just before adding to the batch of chili?

post #4 of 8
Either way will work. My freezer is so full now that I could fit the cut up tri tip but not a couple batches of soup/chili. So I guess some of it depends on how much room you have. Another factor is time, do you have the time now, or will you have the time later to make the finished meal.
post #5 of 8
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Either way will work. My freezer is so full now that I could fit the cut up tri tip but not a couple batches of soup/chili. So I guess some of it depends on how much room you have. Another factor is time, do you have the time now, or will you have the time later to make the finished meal.

 

Thanks for the speedy reply!

 

I am similar to you in regards to a almost full freezer... I do have the time to spare however, now - or next week... whichever should produce the best results!  :pot:

post #6 of 8
Glad you caught the joke. Freeze now...thaw the day before making the chilli.

Kat
post #7 of 8

Chili mellows if kept for at least a day in the refrigerator.  I always like it better the next day (or the next week).  Freezing Chili works fine - I have done it many times, and you also get a similar mellowing by freezing it.  I've had chili frozen for months before thawing and it tastes fine.

post #8 of 8
Thread Starter 

Thank you to all who took the time to reply!

 

I have finished making my "experimental" batch of chili, and it turned out EXCELLENT!

 

I posted up the details in the "Side Dishes" sub-forum if you may be interested in taking a look (with lots of Q'View!)

 

Here's a link - http://www.smokingmeatforums.com/t/150526/chili-made-with-leftover-smoked-tri-tip-qview                   :drool:

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