Smith & Wesson Chili Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: 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 ounce: 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,
Salt as needed,
2 tsp: Back pepper,
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
Source from luhu.jp
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
Source from luhu.jp