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Chef Don's
Favorite Beef Recipes
Grilled Tri Tip and Black Bean Chili
Yield 2/12 qts.
2 Lbs. Tri-Tip Steak
1 1/2 cups Black Beans, cooked
5 cups Tomatoes, chopped
2 cups, Onion, large chop
9 cloves Garlic, sliced
1 cup Green Peppers, diced
2 1/2 cups Beef Stock
2-3 Chipotles, chopped
2 Tbsp. Oil
2 Tbsp. Oregano
1/2 tsp. Cumin
2 tsp. Cilantro, fresh, chopped
1 tsp. Coriander
2 tsp. Black Pepper
1 Tbsp. Salt
1 tsp. Celery Seed
1 tsp. Paprika
2 oz. Semi-Sweet Chocolate, chopped
1 Jalapeno Pepper, seeds removed, sliced
2 Limes, juiced
1/4 cup Parsley, chopped
Salt, Pepper & Oil as needed for steak
Preheat grill to medium high. Slice the steak 1/8
inch thick and place into a bowl with some oil salt and pepper and let
sit for 5-10 minutes. Grill the steak until it is about medium well and
remove from the grill and let rest for 10 minutes. Cut the steak into
bite sized pieces and return to the bowl. In a large pot heat 2
tablespoons of oil until it shimmers. Add the onions and peppers and
sauté until soft and slightly caramelized. Add the garlic and
both chilies and stir for one minute. Add the steak and any juices that
have accumulated in the bowl. Add the coriander, cumin, celery seed,
black pepper, oregano and paprika. Stir for one minute. Add the
tomatoes and lime juice and sauté until the tomatoes have cooked
down, about 20 minutes. Add the beef stock and beans and combine. Add
cilantro, salt and chocolate. Simmer over low heat for 1 hour. Add the
parsley and simmer for 15 minutes. Refrigerate overnight or serve.
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