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Smokehouse Chili
12 Servings
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Smokehouse Chili Ingredients
3 1/2 lb Flank
steak
3
Garlic
cloves minced
2 Med.
onion
s coarsely chopped
1 c
Bell pepper
diced
2 c
Tomato
s stewed & chopped
3 tb
Chili powder
1 c
Tomato
paste
5 tb
Cumin
1 tb
Liquid Smoke
3 tb
Masa
Harina
1/4 c Bullseye
Barbecue Sauce
4 c
Tomato
sauce
24 oz
Beer
Salt
as needed
6
Jalapeno
s peppers seeded
2 ts Back
pepper
Instructions for Smokehouse Chili
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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Beef
Cuisine:
Uncategorized
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