SMOKEHOUSE CHILI II
Source of Recipe
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3 1/2 lbs flank steak
2 onions, coarsely chopped
2 cups stewed tomatoes, chopped
1 cup tomato paste
1 tb Liquid Smoke
1/4 cup Bullseye Barbecue Sauce
24 oz 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
2 ts black 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.
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