Smokehouse Chili

12 Servings

3 1/2 lb flank steak
2 med. onions coarsely, Chopped
2 c tomatos stewed &, Chopped
1 c tomato paste
1 T liquid smoke
1/4 c bullseye barbecue sauce
24 oz beer
6 jalapenos peppers seeded chopped
3 garlic cloves, Minced
1 c bell pepper, Diced
3 T chili powder
5 T cumin
3 T masa harina
4 c tomato sauce
1 salt as needed
2 t 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.