- Serves: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 3 hours
- 1 1/2-2 lb. Prime Trimmed Tri Tip, cut into 1 inch cubes
- 2 Bell Peppers (any color except green), finely chopped
- 1 large Yellow Onion, finely diced
- 6 Garlic Cloves, minced
- 2 Large Carrots, peeled/trimmed & finely diced
- 1 (24oz) can Diced Tomatoes in Juice
- 1 (16oz) can Kidney Beans, drained
- 1 (16oz) can Pinto Beans, drained
- 1 large Jalapeno Pepper
- 2 c. Low-Sodium Chicken Stock
- 1 1/2 tbsp. Chili Powder
- 1 tsp. Hot Paprika
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Oregano
- 1 large Bay Leaf
- 2 tbsp. Tomato Paste
- 1 tbsp. Vegetable Oil
- Salt & Black Pepper
Lightly pat cubed Tri Tip with paper towels to remove excess moisture, then season liberally on all sides with salt and black pepper. Heat a Dutch oven or large pot on medium-high heat, then add vegetable oil to coat and continue heating. When oil is hot but not yet smoking, add half of beef cubes and brown on all sides; transfer to a plate to drain, then repeat with remaining meat.
Drain excess fat from pot, leaving about 1 tablespoon remaining. Return pot to medium heat, and stir in onion, bell peppers, jalapeno and carrots. Cook until peppers and onions are just beginning to soften, then stir in minced garlic. Add chili powder, paprika, and cumin to vegetables, stirring to prevent burning; when spices are lightly fried, stir in diced tomatoes, oregano, bay leaf, wine and chicken stock. Bring to a boil, then add Tri Tip cubes. Reduce heat to a simmer, and cover. Cook covered for 1 1/2 hours, then remove lid and cook for an additional hour. Stir in tomato paste and drained beans, then continue cooking for 30 minutes more.
Before serving, remove bay leaf and season to taste with salt and black pepper. Serve hot, or freeze for easy meals anytime.