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.

Mucho Queso Chip Dip

(I'll post a photo next time I make this, which will be soon!)

I found a version of this dip on the internet, and brought it to an activity last night, having never made it - but I could tell by the ingredient list that it had to be good! The whole pan vanished in minutes along with a Costco size bag of chips, so I think you all agreed with me! I promised several of you the recipe, so here it is:

Mucho Queso Chip Dip

1 lb ground beef

1 c diced onion

1 16oz jar salsa

2 16oz cans refried beans

2 14oz cans chopped green chiles

1 2oz can sliced black olives, drained

1 8oz pkgs cream cheese, sliced

2 c shredded cheddar cheese (I used cheddar jack)

(Jim Lindsay suggested the addition of garlic and cumin, which I think would be fabulous!)

Cook onions and ground beef til onions are soft and beef is browned and crumbled up. Remove from heat and add salsa, beans, chiles, and olives. Transfer to a 9 x 13 dish. Layer with cream cheese slices. Top with shredded cheese.

Bake at 400 for 15ish minutes (til cheese melts and it is kinda bubbly).

Serve warm with tortilla chips!