Tri Tip Fajita Chili


  • 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. rubbed sage dried
  • 2 tsp. salt
  • 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


  • 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.