Smokehouse chili

12 servings

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

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

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