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Smokehouse Chili

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Smokehouse chili.



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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