---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SMOKEHOUSE CHILI
  Categories: Chili, Tex-mex, Main dish
       Yield: 12 servings
  
   3 1/2 lb Flank steak
       2    Med. onions coarsely chopped
       2 c  Tomatos stewed & chopped
       1 c  Tomato paste
       1 tb 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 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 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
  
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