Monkey Meat

3 pounds Tri Tip Roast
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons chili powder
3 tablespoon ground cumin
2 tablespoons olive oil
1 diced red onion

1 diced yellow onion
4 cloves of minced garlic
2 Hatch green chili peppers

1-2 chopped Poblano Peppers
1 minced Serrano pepper
2 minced Jalapeño peppers
1 diced red bell pepper
1 diced carrot
2 diced celery stalks
4 chopped Roma tomatoes,
1 tablespoon red pepper flakes
14 ounces beef broth

	Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
	Heat 2 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, peppers, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
	Add Roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the red pepper flakes. Bring to a simmer and cook for 5 minutes.
	Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat (or cover and lace in 200 degree oven) for 3 to 3 1/2 hours,  until meat is very tender. Taste and adjust seasonings if necessary. If desired, remove meat from the pot, shred, and return to the pot. Serve with cooked rice and garnish with shredded lettuce, diced tomatoes, guacamole, and shredded cheese. (Thank you, Joyce A.  This is one of my favorite recipes!)