| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Chili, Tex-mex, Main dish |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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