Smokehouse Chili

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Smokehouse Chili Ingredients

3 1/2 lb Flank steak	3 Garlic cloves minced
2 Med. onions coarsely chopped	1 c Bell pepper diced
2 c Tomatos 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 Jalapenos 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: BeefCuisine: Uncategorized

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