1st Place Chili Recipe

2 Tbs. olive oil
3 lbs., tri-tip steak
3 medium onions chopped
3 Tbs. minced garlic
3 Anaheim chilies, roasted, pealed (seeded and pureed)
1/3 cup chili powder
I can (35 oz) Italian tomatoes (chopped with liquid)
1/2 cup tomato sauce
2 cups beef stock
1 can (12 oz.) beer
3 Tbs. red wine vine vinegar
1 tsp. coarse kosher salt
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. hot pepper sauce
3 cups of cooked kidney beans (drained and rinsed) Shredded with cheddar cheese, sweet onion, chopped fresh coriander and/or hot salsa for garnish

1. In a large, heavy skillet heat site oil. Add the beef and sauté over high heat, stirring until lightly browned.
2. Add onions and cook over moderate heat until lightly brown, add garlic and cook for 1 minute. 
3. In a large pot, combine all of the above ingredients, except the kidney beans, and simmer, stirring often for 35 minutes.
4. Add the beans and cook for 10 minutes. Remove chili from the heat, and let stand for 3 hours. Refrigerate over night and serve the next day. To serve reheat the chili and serve with condiments. Makes 6 to 9 servings.