Title: Smokehouse Chili
Categories: Meat Chili
Yield: 12 Servings
| 3 1/2 | lb | Flank steak |
| 2 | | Med. onions coarsely chopped |
| 2 | c | Tomatos stewed & chopped |
| 1 | c | Tomato paste |
| 1 | tb | Liquid Smoke |
| 1/4 | c | Bullseye Barbecue Sauce |
| 24 | oz | Beer |
| 6 | | Jalapenos peppers seeded chopped |
| 3 | | Garlic cloves minced |
| 1 | c | Bell pepper diced |
| 3 | tb | Chili powder |
| 5 | tb | Cumin |
| 3 | tb | Masa Harina |
| 4 | c | Tomato sauce |
| | | Salt as needed |
| 2 | ts | Back 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. Origin: Jerry "Flash" Gordon, Ormond
Beach-Florida, circa 1988