Smokehouse Chili Recipe




Smokehouse 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
Smokehouse Chili

 

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ND Beef Council, billboard advertisement, 1990



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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Smokehouse Chili

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Smokehouse 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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Smokehouse Chili Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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