Instant Pot

Soak Time (for beans)-12-24 hours

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.

Place beans in bowl with enough water to cover beans by at least 1 inch.
Add salt and raw apple cider vinegar
Set in room temp, dark, undisturbed area (I put mine in an appliance garage but any cupboard will do)
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.
After soaking for 12-24 hours drain soaking water and discard. Rinse with water and drain again.
Set aside

Chili ~

Ingredients:

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

Season both sides of tri-tip with salt and pepper
Place fat side up on broiler pan
Place jalapeño and bell peppers face down on pan next to meat
Broil on high for approximately 6 minutes (watching so that the peppers don’t burn).
You want them to be charred but not completely black
Remove peppers and set aside.
Turn tri tip over and broil until brown and crisp on outside..approx. 6 more minutes
Transfer to shallow dish with sides (to reserve juices) and tent with foil
Allow to cool while continuing to prepare recipe
Deglaze broiling pan (while still hot) with 1 cup hot water. Scraping up bits and reserving for chili.
Turn Instant Pot to saut’e setting
Add Ghee or olive oil and Saut’e vegetables with spices (leaving out cacao, bay leaves and parsley) Approx. 6 minutes
Turn off IP
Stir in remaining ingredients
Cut cooled meat into bite sized chunks
Add all liquids and beans
Stir and replace lid
Cook on Stew setting (High/14 minutes)
Release steam and remove lid.
Ladle chili into bowls and top with desired chili garnish

Garnish:

Enjoy!