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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini