1 lb. Harris Ranch tri-tip, cut into 1/4” cubes
2 cups yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
6 cloves garlic, minced
2 tbsp. dark chili powder
1 tsp. crushed red pepper
2 tsp. ground cumin
1/4 tsp. black pepper
2 cups diced tomato, canned
1/4 tsp. whole oregano, dried cilantro, chopped, garnish
4 cups beef stock
3 oz olive oil
3 cups beans (5 soup blend mix, dried) soak in water overnight

Directions:

1. Heat soup pot over medium heat, add olive oil, sauté meat until golden brown, add onions, bell peppers, garlic and cook until tender. Add chili powder, crushed red pepper, cumin, sage, salt, and pepper, sauté quickly to coat vegetables and beef. Add diced tomatoes, oregano, beef stock, beans and 2 cups of water, bringing to a boil. Turn down to a slow simmer and cook for 1 hour stirring occasionally. Test beans for doneness. When tender, chili is ready. Garnish with cilantro before serving. Makes 1 gallon, serving sizes vary.

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