Smokehouse Chili



	Smokehouse Chili main dish, tex-mex, chili 3 1/2 lb flank steak 2 med. onions coarsely chopped 2 cup tomatos stewed & chopped 1 cup tomato paste 1 tablespoon 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 tablespoon chili powder 5 tablespoon cumin 3 tablespoon masa harina 4 cup tomato sauce 1 salt as needed 2 teaspoon 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