Smokehouse Chili

3 1/2 lb Flank steak
2 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

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.

Smokehouse Chili printer friendly version located here.
Click Back to return.