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Smokehouse Chili

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      Title: SMOKEHOUSE CHILI
 Categories: Chili, Tex-mex, Main dish
      Yield: 12 Servings
 
  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.
  Origin: Jerry "Flash" Gordon, Ormond Beach-Florida, circa 1988
 
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