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    SMOKEHOUSE CHILI II


    Source of Recipe


    www

    3 1/2 lbs flank steak
    2 onions, coarsely chopped
    2 cups stewed tomatoes, chopped
    1 cup tomato paste
    1 tb 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 tb chili powder
    5 tb cumin
    3 tb masa harina
    4 cups tomato sauce
    salt
    2 ts black 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.

 

 

 


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