---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Smokehouse Chili
 Categories: Chili, Tex-mex
      Yield: 12 Servings
 
  3 1/2 lb Flank steak
      2 md Onions; coarsely chopped
      2 c  Tomatoes; stewed & chopped
      1 c  Tomato paste
      1 tb Liquid Smoke
    1/4 c  Bullseye barbecue sauce
     24 oz Beer
      6    Jalapenos; seeded, chopped
      3 cl Garlic; minced
      1 c  Bell pepper; diced
      3 tb Chili powder
      5 tb Cumin
      3 tb Masa harina
      4 c  Tomato sauce
           Salt; as needed
      2 ts Back pepper
 
  Cut meat into small cubes approximately 3/8" in size. Brown meat,
  onions, bell pepper, and garlic in a heavy skillet. Put the beer
  into a large pot and bring to a slow boil. Boil for 10 minutes then
  add the tomato sauce, stewed tomatos, meat, and onion & pepper
  mixture, jalapenos, barbecue sauce, and Liquid Smoke. Reduce heat
  to medium and cook for 30 minutes. Stir every few minutes. Add 2 tb
  cumin, salt, pepper, & Tabasco sauce. Cook for 30 minutes 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.

  Recipe by Jerry "Flash" Gordon, Ormond Beach, FL, 1988
 
-----