Toby Keil
Executive Chef
On Friday I was poking around in the garage fridge and found a tr-tip way in the back of the freezer and thought...chili 
I sprinkled the tri-tip with various rubs, then grilled it up and set aside in the fridge for slicing on Sunday. After slicing the meat, I tossed some chopped peppers, onions, jalapeños and thick sliced bacon in a pot for a few then added the tri-tip. Once everything was ready I added pinto beans and let everything simmer for awhile. It sure tasted good and I made sure not to skimp on the tri-tip chunks.
The tri-tip just off the grill.
Slicing and cut into cube’s.
Here’s the peppers, jalapeños, onion and bacon cooking away before adding everything else.
Beans, tri-tip, tomatoes etc added.
All simmered and ready for eating.
One of two bowls I ate, we also had cornbread but I didn’t get any shots of it.
I sprinkled the tri-tip with various rubs, then grilled it up and set aside in the fridge for slicing on Sunday. After slicing the meat, I tossed some chopped peppers, onions, jalapeños and thick sliced bacon in a pot for a few then added the tri-tip. Once everything was ready I added pinto beans and let everything simmer for awhile. It sure tasted good and I made sure not to skimp on the tri-tip chunks.The tri-tip just off the grill.
Slicing and cut into cube’s.
Here’s the peppers, jalapeños, onion and bacon cooking away before adding everything else.
Beans, tri-tip, tomatoes etc added.
All simmered and ready for eating.
One of two bowls I ate, we also had cornbread but I didn’t get any shots of it.
