Rinse the blood off of the meat. Lightly brown tri-tip in small batches until grey in color and add to pot. Add next 5 ingredients, bring to a boil, cover and reduce to a light boil for 2 hours or until meat is very tender.
Add the next 6 ingredients and turn to a very low simmer for 30 minutes.
Add the next 5 ingredients and leave at a very low simmer for 30 minutes.
You may adjust to taste by adding small amounts of Cayenne or Red Tabasco, Cumin, Salt or Brown sugar. Add chicken broth as necessary to cover meat. Simmer until tender.
*For a smoother sauce, run powders through a spice grinder and soak them in a very small amount of chicken broth.