---------- Recipe via Meal-Master (tm) v8.02
 
      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
 
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