Ingredients

  • 2 tablespoons canola oil
  • 2 pounds tri-tip sirloin, cut into ¼ inch dices
  • 1 chopped large onion
  • 6 minced garlic cloves
  • 1 tablespoon pure ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 chopped jalapeños with seeds
  • 1 28 ounce can of diced tomatoes (organic fire roasted
  • Muir Glen is my favorite)
  • 1 ¾ cups chicken broth
  • 1 cup beef broth
  • 1 12 ounce beer
  • 1/4 cup tomato paste
  • 2 finely chopped chipotles in adobo sauce
  • 1 tablespoon adobo sauce

Toppings:
Sour cream, diced avocado, chopped red onion, salsa, shredded lettuce, crushed tortilla chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Heat oil in a oven safe skillet over high heat until hot.
  3. Reduce heat to medium high and add half the meat. Brown well, about 10 minutes, transfer with a slotted spoon to a bowl. Brown remaining meat then add to bowl.
  4. Reduce heat to medium. Add onion and cook until softened, about 5 minutes.
  5. Add garlic, chili powder, cumin and oregano. Cook 1 minute.
  6. Add jalapeños, tomatoes, chicken and beef broths, beer, tomato paste, browned meat and chipotles in adobo sauce.
  7. Bring to a boil over high heat.
  8. Cover with foil and a lid and place in the oven.
  9. Braise for 1 ½ to 2½ hours.
  10. Serve over brown rice, add toppings and enjoy!

Makes: 6 servings  Total Time: 3 hours and 20 minutes


Chef’s Name: Karen Saakerecipe01
Family Members: Children – Kelsey, Willie, and Serena
Community: Encinitas
Hobbies/Interests: Cooking, gardening, reading, traveling, exercising, praying, and meditating
Favorite Local Activities: Walking our beautiful beaches, visiting the meditation garden and eating at all my favorite local restaurants.
About the Recipe: This is our favorite chili recipe by far and it is great for fall entertaining. What makes it so delicious is slow-cooking the tri-tip and spices. You can adjust the heat to suit your audience and can even make it vegetarian or vegan by substituting beans for the meat and vegetable broth for the broths. We made this for many years for our annual neighborhood Halloween open house when our kids were younger and our neighbors still ask for it.
About the Chef: I am one of those people who wakes up thinking about what I will make for dinner. I’ll spend hours preparing dinner, but I usually consider it a waste of time if breakfast or lunch take more than five minutes to prepare. I work in a school garden where I teach little kids to grow their own food and then we eat it together. There’s nothing that makes me happier than a child begging for more fresh veggies. I have a neurosis that causes me to prepare twice as much food as anyone can eat whenever I am entertaining. I think it’s because I equate food with love and take great pleasure in preparing food for my friends and family. Many people prefer either cooking or baking, but I love both and find them to be excellent creative outlets and much more filling than therapy (pun intended)! I have taken on many cooking challenges over the years, but as a recent widow and soon to be empty nester, my biggest challenge may be in front of me – learning to cook for one.