• 2 lbs Trucchi’s Tri Tip Steaks or Roasts, cut into bite-sized pieces
• 2 Red Bell Peppers, diced
• 1 Onion, diced
• 4 Cloves Garlic, chopped
• Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Cumin
• Oregano, Paprika, and other spices to taste
• 1 Can Kidney Beans, drained
• 1 Can Black Beans, drained
• 2 cans of chopped roasted tomatoes (28 oz)
• 3 cups Beef Broth
• Salt and Pepper to Taste

Instructions:

1. In a pot on low to medium heat, cook together Onion and Bell Peppers until Onion is fragrant and lightly transparent
2. Add in Steak pieces and increase heat to medium high
3. Cook until beef is browned and breaking up
4. Season with Chili Powder, Cumin, and other spices. Add salt and pepper
5. Mix well until spiced are incorporated
6. Add Beans, Roasted Tomatoes, and Beef Broth
7. Bring mixture to a boil, then reduce heat to a simmer and cover. Leave simmering for about 2 hours.
8. If any extra fat rises in the chili, you may skim it off the top
9. To thicken, allow to simmer uncovered for a few extra minutes
10. Taste and season with salt and pepper to taste