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Heirloom Red Bean Chili with Grass-Fed Tri Tip

Instant Pot

Soak Time (for beans)-12-24 hours

Prep Time: 45 minutes

Cook Time: 15 minutes

Makes 10-12 servings


1 day before~

Soak beans with following ingredients in medium size glass bowl. Make sure you leave room for beans to expand (with plenty of water)


Soaking beans:

  • 1 lb Dry Beans, I used Rancho Gordo rojo variety, but any type of bean will do…black or pinto work well with this recipe too)

  • 1 tsp. apple cider vinegar

  • 1 tsp. sea salt

  • 1 tsp.


  1. Place beans in bowl with enough water to cover beans by at least 1 inch.

  2. Add salt and raw apple cider vinegar

  3. Set in room temp, dark, undisturbed area (I put mine in an appliance garage but any cupboard will do)

  4. Allow to soak and even sprout (12 - 24 hours) *There is a reason for the soaking of beans, rice and other grains. It creates enzymes in the food, making it much easier for your body to digest and absorb the nutrients.

  5. After soaking for 12-24 hours drain soaking water and discard. Rinse with water and drain again.

  6. Set aside


Chili ~

Preheat oven to broil

Large broil pan


  • 1- 3 lb. tri-tip, grass fed & finished and local, ALWAYS

  • 1-2 tsp. coarse sea salt, I use grey (celtic) salt

  • 1-2 tsp. freshly ground pepper

  • 2 red or yellow peppers. Stemmed, seeded and cut in half

  • 1 jalapeño pepper (or 2 poblano chile peppers) *depending on how much heat you want, and what is available/freshest

  • 2 Tbsp. ghee or olive oil

  • 1 yellow and 1 red onion/ I used what I had. I suggest you use what you have. Don’t stress about it if you only have yellow. Or, if you have red and green. Just use what you have.

  • 6 cloves of garlic, peeled, stemmed and chopped finely

  • 6 medium sized carrots, coarsely chopped

  • 1 large sweet potato, washed and cut into approximate 3/4 inch chunks

  • peppers, coarsely chopped

  • 2 teaspoons ground chipotle chili pepper

  • 1 tbsp sea salt

  • 2 tsp. raw ground cacao powder

  • 2 bay leaves

  • 1/2 cup chopped parsley

  • 1 32 oz. can Muir Glen crushed fire roasted tomatoes plus 1 can water


  1. Season both sides of tri-tip with salt and pepper

  2. Place fat side up on broiler pan

  3. Place jalapeño and bell peppers face down on pan next to meat

  4. Broil on high for approximately 6 minutes (watching so that the peppers don’t burn).

  5. You want them to be charred but not completely black

  6. Remove peppers and set aside.

  7. Turn tri tip over and broil until brown and crisp on outside..approx. 6 more minutes

  8. Transfer to shallow dish with sides (to reserve juices) and tent with foil

  9. Allow to cool while continuing to prepare recipe

  10. Deglaze broiling pan (while still hot) with 1 cup hot water. Scraping up bits and reserving for chili.

  11. Turn Instant Pot to saut’e setting

  12. Add Ghee or olive oil and Saut’e vegetables with spices (leaving out cacao, bay leaves and parsley) Approx. 6 minutes

  13. Turn off IP

  14. Stir in remaining ingredients

  15. Cut cooled meat into bite sized chunks

  16. Add all liquids and beans

  17. Stir and replace lid

  18. Cook on Stew setting (High/14 minutes)

  19. Release steam and remove lid.

  20. Ladle chili into bowls and top with desired chili garnish



  • 1 bunch cilantro, chopped

  • sour cream

  • avocado

  • raw cheddar cheese, shredded

  • pickled onions



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