Title: SMOKEHOUSE CHILI
Categories: Chili, Tex-mex, Main dish
Yield: 12 servings
3 1/2 lb Flank steak
2 Med. onions coarsely chopped
2 c Tomatos stewed & chopped
1 c Tomato paste
1 tb Liquid Smoke
1/4 c Bullseye Barbecue Sauce
24 oz Beer
6 Jalapenos peppers seeded
- chopped
3 Garlic cloves minced
1 c Bell pepper diced
3 tb Chili powder
5 tb Cumin
3 tb Masa Harina
4 c Tomato sauce
Salt as needed
2 ts Back pepper
Cut meat into small cubes approx. 3/8" in size. Brown
meat, onions, Bell pepper, and garlic in a heavy
skillet. Put the beer into alarge pot and bring to a
slow boil. Boil for 10 minutes then add the tomato
sauce, the stewed tomatos, the meat & onion/pepper
mixture, the Jalapenos, the barbecue sauce, and the
Liquid Smoke. Reduce heat to Medium and cook for 1/2
hour. Stir every few minutes. Add 2 T of the cumin,
salt, pepper, & Tabasco sauce. Cook for 1/2 hour more.
At this point add the tomato paste, masa harina, and
continue cooking for 15 minutes. Add the remaining
cumin and cook for 10 minutes more. Origin: Jerry
"Flash" Gordon, Ormond Beach-Florida, circa 1988
