astray recipes: Smokehouse chili

Categories: Chili; Tex/mexican; Main dish
Yield: 12 servings

Measure	Ingredient
3½ pounds	Flank steak
2	Med. onions coarsely chopped
2 cups	Tomatos stewed & chopped
1 cup	Tomato paste
1 tablespoon	Liquid Smoke
¼ cup	Bullseye Barbecue Sauce
24 ounces	Beer
6	Jalapenos peppers seeded chopped
3	Garlic cloves minced
1 cup	Bell pepper diced
3 tablespoons	Chili powder
5 tablespoons	Cumin
3 tablespoons	Masa Harina
4 cups	Tomato sauce
	Salt as needed
2 teaspoons	Back pepper

Cut meat into small cubes approx. ⅜" 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 ½ hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Cook for ½ 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

smokehouse chili