This is one of those not-exact recipes, play with it...add a little less of the ingredients and add more if, after tasting during cooking, it needs it.
2 lbs tri-tip roast, smoked and diced or well smoked brisket, smoked and diced
6 cups tomato sauce or diced tomatoes in sauce
3 c pinto beans, 3 c black beans.... you can use kidney, less pinto, whatever. I usually use cans and do a total of 5 cans of whatever beans....depends on the mood!
1/2-1 diced onion, white preferably but yellow or red works too
handful chopped cilantro
2-3 jalapenos, lightly charred, seeds removed, diced.
3/4 tablespoon ground cumin
1/2 tea ground black pepper, pepper flakes, paprika, or cayenne...whatever you like! Evan a mix with a scant bit more than 1/2 tea is good. I usually just eyeball it and tatse to my liking.
up to 1.4 c chili powder, new mexico style is best. I usually add 1/8 cup, taste, add more if needed.
1/2 tablespoon garlic powder (can add more if you like)
1/2 teaspoon seasoning salt (no msg!)
dash of oil
I usually add oil to a big pot, soup kettle, or dutch oven...just to cover the bottom. add diced onion, jalapeno, cilantro. Cook a few minutes...don't brown or sweat exactly, just an in-between stage until it smells good and is not raw. Add about 1/2 the entire spices, cook and stir about one minute or until it is thick and you know it could stick or burn.....and add the tomatoes. Stir. Cook until almost boiling, add beans. Cook until about to boil, add meat. When boiling begins, turn to a low simmer but hot enough that it still bubbles a little. Cook 1-2 hours or until, well, it tastes good, isn't too soupy or too solid. ALWAYS stir every few minutes, and taste test.
Goes great with corn bread, and you can do what I'm about to do and freeze a bunch (there's TONS!) for meals later in the month.
