Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Flank steak |
| 2 \N | 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 \N | Jalapenos peppers seeded chopped |
| 3 \N | Garlic cloves minced |
| 1 cup | Bell pepper diced |
| 3 tablespoons | Chili powder |
| 5 tablespoons | Cumin |
| 3 tablespoons | Masa Harina |
| 4 cups | Tomato sauce |
| \N \N | 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