Ingredients
Ingredients
2 medium white onions (minced)
2 large fresh stalks of celery (minced)
5 cloves of garlic (minced)
1 fresh jalapeno pepper (minced)
1 fresh yellow pepper (minced)
2 14-1/2 oz. cans beef broth
4 lbs. tri-tip cut up into small pieces (discard fat)
1 7 oz. can tomato sauce
1 3 oz. can tomato paste
1 14-1/2 oz. can chopped tomatoes
1 3 oz. bag California chili pods, stem and seeds removed (ground fine)
2 tbsp freshly ground cumin seeds
1/4 tsp oregano
1 - fresh sage leaf minced
3 - leaves fresh basil minced
1/4 tsp fresh thyme minced
1 tsp garlic powder
1/2 tbsp brown sugar
1 bay leaf
salt and pepper to taste
salad oil
6 oz. beer
Directions
1.
Brown tri-tip in oil one cup at a time Add onions, garlic, celery and peppers to meat and sauté for 10 minutes Add chili powder, cumin and all other spices and stir for 2 minutes Add remaining ingredients Cover pot and cook on low for 1 hour Remove cover and cook 1 additional hour Stir frequently while cooking
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