Smith and Wesson Chili

Course : Chili
Serves: 12
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3 1/2 pound Flank steak
2 medium onions coarsely chopped
2 cup Tomatos stewed and chopped
1 cup Tomato paste
1 tablespoons Liquid Smoke
1/4 cup Bullseye Barbecue Sauce
24 ounces Beer
6 Medium Jalapenos peppers seeded chopped
3 cloves Garlic minced
1 cup Bell pepper diced
3 tablespoons Chili powder
5 tablespoons Cumin
3 tablespoons Masa Harina
4 cup Tomato sauce
1 teaspoon Salt as needed
2 Teaspoon Back pepper

Preparation / 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 and 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, and 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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