3 ribs celery, chopped
3 small jalapenos, thinly sliced
2 white onions, chopped
1 red onion, chopped
4 cloves of garlic, chopped

4 TBL chili powder
2 tsp. smoked paprika
2 tsp. cayenne
4 TBL cumin or more for your taste
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic

1 c. red wine (Pinot Noir or Cab)

1 14 oz. can tomato sauce
3 15 oz. cans diced tomatoes
3 cups low sodium beef broth
12 oz. Spicy V-8 juice
3 TBL Knorr Tomato Bouillon w/ Beef Flavor, powdered
1 small can Chipotle Peppers in Adobe Sauce, finely chopped
2 TBL of whatever rub you used on the tri-tip
Kosher salt and fresh ground pepper, to taste

Heat a large pot or Dutch oven. In the pot, cook the bacon and sausage. Break up the sausage links as it cooks. Remove the meats and set aside. Leave the grease in the pot. Save the bacon to garnish the chili. You will add the sausage later in the recipe.

Add the celery, jalapenos and onions. Sauté the vegetables in the rendered grease until translucent. Then add the garlic. Sauté for about 1 minute.

Add the spices and bloom them in the hot grease with the veggies. Once this mixture has bloomed, add the wine. Reduce the wine down for about 10 minutes. Then add the rest of the ingredients and cooked meats. You can add canned beans at this point, if you like.

Bring up to a slight boil, then turn heat down and simmer until the tri-tip gets really tender, at least 1 hour. You can serve immediately, or move to a slow cooker, set on low or warm and let it stew and fill your kitchen with chef’s air freshener. Serve with shredded cheese, the bacon from earlier, green onions & sour cream.