Smokehouse Chili
Ingredients
- 3 1/2 pounds flank steak
- 2 medium onions, coarsely chopped
- 2 cups tomatoes stewed & chopped
- 1 cup tomato paste
- 1 T Liquid Smoke
- 1/4 cup Bullseye Barbecue Sauce
- 24 oz beer (2 cans)
- 6 jalapeno peppers, seeded and chopped
- 3 garlic cloves minced
- 1 cup bell pepper, diced
- 3 T chili powder
- 5 T cumin
- 3 T masa harina
- 4 cups tomato sauce
- 2 tsp black pepper
- salt, as needed
Preparation
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 a large pot and bring to a slow boil. Boil for 10 minutes then add the
tomato sauce, stewed tomatoes, the meat & onion/pepper mixture, Jalapenos,
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. 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.
Makes 12 servings.
