Smith & wesson chili
12 Servings
Ingredients
| Quantity | 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 |
Directions
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