Chili ( Smokehouse ) Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
3 1/2 lb: flank steak,
2 med.: onions coarsely chopped,
2 cup: tomatos stewed & chopped,
1 cup: tomato paste,
1 tablespoon: 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 tablespoon: chili powder,
5 tablespoon: cumin,
3 tablespoon: masa harina,
4 cup: tomato sauce,
1: salt as needed,
2 teaspoon: 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
Yield: 12 servings
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
Yield: 12 servings
Source from luhu.jp
Tags
Main dish