Recipe courtesy of Steve Daugherty
1 hr 45 min
45 min
20 to 30 servings


  • Blended oil, for sauteing
  • 1 1/4 pounds yellow onions, diced 
  • 1 head celery, diced 
  • 2 1/2 pounds ground tri-tip beef or good-quality ground beef, cooked
  • 1/2 cup chili powder 
  • 1/4 cup ground cumin 
  • 1/4 cup garlic powder 
  • 2 tablespoons dried oregano 
  • 2 tablespoons salt 
  • Three 26-ounce cans pinto beans
  • Two 26-ounce cans diced tomatoes
  • One 26-ounce can red diced peppers
  • One 26-ounce can crushed tomatoes
  • Serving suggestions: grated Cheddar, sliced green onions and cornbread


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.

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