Tri Tip Chili

My friend Alexia Hankins is an amazing cook - she catered our mother/son and father/daughter dances at school and was generous enough to send me home with some leftover tri tip. After discussing some options for leftovers, she casually listed a group of ingredients off the top of her head and said it would make a great chili...and it is one of the best chilis I have ever made! Use your last bits of leftover tri tip that are all broken up and un-slice-able, they are perfect for this soup.

Tri Tip Chili

1 red onion, diced, I used about 1/2 an onion

1 each red and green bell pepper, diced

2-4 garlic cloves, minced

1 bunch cilantro, chopped

2 cans black beans, drained

3 ears corn on cob, cut off corn

1 can tomato sauce

1 packet chili seasoning (or salt, pepper, cumin, whatever sounds good!)

tri-tip bits (I used about 1/2 lb worth, or approx 3-4 slices?)

Saute onion in a little oil, add peppers and finally garlic. When soft, add cilantro, then corn, then black beans, tomato sauce, and seasoning. Simmer for at least an hour, carefully stir in tri tip at the end.

I garnished with avacado slices and served it with my grandmother's cornbread recipe.