BROWSE THE COLGIN COOKBOOK

COLGIN SMOKEHOUSE CHILI

Ingredients:
3 1/2 lb Flank steak
2 medium onions coarsely chopped
2 cup Tomatos stewed & chopped
1 cup Tomato paste
1 tsp. COLGIN NATURAL LIQUID SMOKE
1/4 cup Bullseye Barbecue Sauce
24 oz. Beer
6 Jalapenos peppers seeded, chopped
3 Garlic cloves minced
1 cup bell pepper diced
3 tablespoon chili powder
5 tablespoon cumin
3 tablespoon Masa Harina
4 cup tomato sauce
Salt as needed
2 teaspoon Back pepper

Instructions:
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 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 ½ hour. Stir every few minutes. Add 2 tablespoons of the cumin, salt, pepper, & Tabasco sauce. Cook for ½ 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.