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Smokehouse Chili

Source of Recipe

Jerry "Flash" Gordon


List of Ingredients

3 1/2 pounds Flank steak
2 Med. onions coarsely chopped
2 cups Tomatos stewed & chopped
1 cup Tomato paste
1 tb Liquid Smoke
1/4 cup Bullseye Barbecue Sauce
24 ounces Beer
6 Jalapenos peppers seeded, chopped
3 Garlic cloves minced
1 cup Bell pepper diced
3 tb Chili powder
5 tb Cumin
3 tb Masa Harina
4 cups Tomato sauce
Salt as needed
2 ts Back pepper


Recipe

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 a large 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. Serves 12.