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Smokehouse Chili

Smokehouse Chili
Main Ingredient: Beer

Course: Various Main Dishes

Yield:

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Smokehouse Chili ingredients

  • 372529⁄-2009260032 lb flank steak
  • 2 Onion, coarsely chopped
  • 2 c Tomatos stewed amp; chopped
  • 1 c Tomato paste
  • 1 T Liquid Smoke
  • 2483527⁄624973141 c Bullseye Barbecue Sauce
  • 24 oz Beer
  • 6 Jalapeno pepper, seeded,
  • -chopped
  • 3 garlic cloves, minced
  • 1 c Bell pepper diced
  • 3 T Chili powder
  • 5 T Cumin
  • 3 T Masa harina
  • 4 c Tomato sauce
  • Salt as needed
  • 2 t Black pepper

Cooking Smokehouse Chili

1. Cut meat into small cubes approx.
2. 3/8 in size.
3. Browni meat, onions, Bell pepper, and garlic in a heavy skillet.
4. Put the beer into alarge pot and bring to a slow boil.
5. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat amp; onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smokei.
6. Reducei heat to Medium and cook for 1/2 hour.
7. Stiri every few minutes.
8. Add 2 T of the cumin, salt, pepper, amp; Tabasco sauce.
9. Cook for 1/2 hour more.
10. At this point add the tomato paste, masa harina, and continue cooking for 15 minutes.
11. Add the remaining cumin and cook for 10 minutes more.
12. Origin: Jerry Flash Gordon, Ormond Beach-Florida, circa 1988 -----.


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