Smokehouse Chili

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Flank steak
2 lbs	908g / 32oz	Onions coarsely chopped (medium)
2 cups	125g / 4.4oz	Tomatoes stewed & chopped
1 cup	237ml	Tomato paste
1 tablespoon	15ml	Liquid smoke
1/4 cup	59ml	Bullseye barbecue sauce
24 oz	681g	Beer
6		Jalapenos peppers seeded - chopped
3		Garlic cloves minced
1 cup	146g / 5.1oz	Bell pepper diced
3 tablespoons	45ml	Chili powder
5 tablespoons	75ml	Cumin
3 tablespoons	45ml	Masa harina
4 cups	948ml	Tomato sauce
		Salt as needed
2 teaspoons	10ml	Back pepper

Recipe Instructions

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 tomatoes, 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

Source:
Taste of Home Oct/Nov '96

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