Smith & Wesson Chili Recipe

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Smith & Wesson Chili Ingredients

3 1/2 lb flank steak
2 med. onions coarsely chopped
2 cup tomatos 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 cup tomato sauce
1 salt as needed
2 tsp back pepper

A Recipe for
Smith & Wesson Chili

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

If the headache would only precede the intoxication, alcoholism would be a virtue.
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We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.
Lee Iacocca

This Recipe for Smith & Wesson Chili is one of thousands in the Recipes-to-go Barbecue Cookbook.

The belly rules the mind.
Spanish Proverb

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
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It's bizarre that the produce manager is more important to my children's health than the pediatrician.
Meryl Streep

Smith & Wesson Chili

There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

Smith & Wesson Chili Directions

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

Serves: 12

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Smith & Wesson Chili Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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