Chili ( Smokehouse )Cuisine: Main dishCategory: Main dish Servings: 12 Ingredients:3-1/2 lb Flank steak2 Med. onions coarsely chopped 2 c Tomatos stewed & chopped 1 c Tomato paste 1 tb Liquid Smoke 1/4 c Bullseye Barbecue Sauce 24 oz Beer 6 Jalapenos peppers seeded - chopped 3 Garlic cloves minced 1 c Bell pepper diced 3 tb Chili powder 5 tb Cumin 3 tb Masa Harina 4 c Tomato sauce Salt as needed 2 ts Back pepper Instructions:Cut meat into small cubes approx. 3/8" 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 1/2 hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Cook for 1/2 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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