In a large stockpot set over low heat add some oil and saute the onions and celery until translucent, about 10 minutes. Add the tri-tip, chili powder, cumin, garlic powder, oregano and salt. Mix together and cook for about 15 minutes. Add the pinto beans with their liquid, diced tomatoes with their liquid, red peppers with their liquid and crushed tomatoes with their liquid, and simmer for 1 hour.
Spoon the chili into bowls and serve with grated Cheddar, green onions and cornbread.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Stephen Dougherty