Tri-Tip Chili

in a large stockpot, add the beans, bullion and water, and bring to boil

While the water is heating, dice the onion and garlic, and brown in a saucepan at medium heat with butter. Add the browned garlic and onions to the boiling water.

Dice and salt/pepper the tri-tip.

At high heat in a cast-iron skillet coated with sesame oil, sear the tri-tip chunks. Sprinkle in Worcestershire sauce to taste.

Add the meat to the boiling water. Along with the worcestershire sauce, and dry spices.

Peel and chop the Roma tomatoes.

Roast the poblano peppers over fire (either a gas burner, or on the grill). If you desire a mild chili, remove the placenta and throw away the seeds. Dice into .5-inch squares.

Reduce heat to simmer and wait for beans to soften.

Add tomatoes, peppers, and tomato paste after beans are softened. Cook at low heat. Leave uncovered if a thicker textured sauce is desired.

Serve magnificent bounty to thankful recipients.