Shelly's Recipe

SMOKEHOUSE CHILI

Category: Chili

3-1/2 lbs Flank steak
2 Medium onions coarsely chopped
2 cups tomatoes stewed & chopped
1 cup tomato paste
1 tbsp liquid smoke
1/4 cup Bullseye Barbecue Sauce
24 oz beer
6 Jalapenos peppers seeded, chopped
3 garlic cloves minced
1 cup bell pepper diced
3 tbsp chili powder
5 tbsp cumin
3 tbsp Masa Harina
4 cups tomato sauce
Salt as needed
2 tsp black pepper

Cut meat into small cubes approx. 3/8 inch 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, the stewed tomatoes, the meat mixture, Jalapenos, barbecue sauce, and the Liquid Smoke.

Reduce heat to medium and cook for 1/2 hour. Stir every few minutes. Add 2 tbsp 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. Serves 12