Smokehouse Chili
Yield
servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef, flank steak (london broil)
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 2 | cups |
tomatoes
stewed, chopped |
|
| 1 | cup |
tomato paste
|
|
| 1 | tablespoon |
liquid smoke
|
*
|
| ¼ | cup |
barbecue sauce
|
|
| 24 | ounces |
beer
|
|
| 6 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
sweet red bell peppers
diced |
*
|
| 3 | tablespoons |
chili powder
|
|
| 5 | tablespoons |
cumin
|
|
| 3 | tablespoons |
masa harina
|
* |
| 4 | cups |
tomato sauce
|
|
| 1 | x |
salt
as needed |
*
|
| 2 | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef, flank steak (london broil)
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 473 | ml |
tomatoes
stewed, chopped |
|
| 237 | ml |
tomato paste
|
|
| 15 | ml |
liquid smoke
|
*
|
| 59 | ml |
barbecue sauce
|
|
| 693.6 | ml/g |
beer
|
|
| 6 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
sweet red bell peppers
diced |
*
|
| 45 | ml |
chili powder
|
|
| 75 | ml |
cumin
|
|
| 45 | ml |
masa harina
|
* |
| 946 | ml |
tomato sauce
|
|
| 1 | x |
salt
as needed |
*
|
| 1E+1 | ml |
black pepper
|
|
Directions
Cut meat into small cubes approximately ⅜ inch 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 and onion/pepper mixture, the jalapenos, the barbecue sauce, and the liquid smoke.
Reduce heat to medium and cook for ½ hour.
Stir every few minutes.
Add 2 tablespoon of the cumin, salt, pepper, and Tabasco sauce.
Cook for ½ 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.
