Category: Chili

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

Salt as needed

2 tsp 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