Knowledge is Delicious

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.

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