This hearty Smokehouse Chili combines the bold flavors of Texas barbecue with traditional Tex-Mex spices. Tender cubes of flank steak are slow-cooked in a robust sauce made from beer, stewed tomatoes, and tomato paste, infused with liquid smoke for an authentic pit-smoked taste. The addition of masa harina gives the chili a velvety texture and authentic depth, while fresh jalape&# 195;±os provide a perfect kick of heat. ItâÂÂs a comforting, savory dish thatâÂÂs ideal for cold evenings, game day gatherings, or any time you crave something warm and satisfying. Serve it topped with shredded cheddar, sour cream, and fresh cilantro for the full experience.
Smokehouse Chili
Description
This hearty Smokehouse Chili combines the bold flavors of Texas barbecue with traditional Tex-Mex spices. Tender cubes of flank steak are slow-cooked in a robust sauce made from beer, stewed tomatoes, and tomato paste, infused with liquid smoke for an authentic pit-smoked taste. The addition of masa harina gives the chili a velvety texture and authentic depth, while fresh jalape&# 195;±os provide a perfect kick of heat. ItâÂÂs a comforting, savory dish thatâÂÂs ideal for cold evenings, game day gatherings, or any time you crave something warm and satisfying. Serve it topped with shredded cheddar, sour cream, and fresh cilantro for the full experience.Ingredients
Directions
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Cut the flank steak into small cubes, approximately 1/8 inch in size.
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In a heavy skillet, brown the steak cubes, chopped onions, diced bell pepper, and minced garlic over medium-high heat until seared.
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Pour the beer into a large pot and bring to a slow boil.
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Let the beer boil for 10 minutes to reduce alcohol content and concentrate flavor.
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Add the tomato sauce, stewed tomatoes, the browned meat and vegetable mixture, seeded jalapeños, barbecue sauce, and liquid smoke to the pot.
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Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
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Stir in 2 tablespoons of cumin, salt, black pepper, and Tabasco sauce to taste.
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Continue cooking for another 30 minutes.
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Stir in the tomato paste and masa harina, ensuring no lumps form.
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Simmer for 15 minutes to allow the chili to thicken.
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Add the remaining cumin and cook for an additional 10 minutes.
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Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1481.1kcal
- % Daily Value *
- Total Fat 64.8g100%
- Saturated Fat 26.8g134%
- Cholesterol 325.7mg109%
- Sodium 852.5mg36%
- Total Carbohydrate 57.8g20%
- Dietary Fiber 7.8g32%
- Sugars 23.8g
- Protein 124.0g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe includes ingredients like garlic, bell pepper, chili powder, and masa harina that were listed in the original directions but not the ingredient list. Ensure you have these on hand for the best flavor profile.
For a milder chili, remove the seeds and ribs from the jalapeños completely. For extra heat, leave some seeds in or add more Tabasco sauce.
This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
You can substitute the flank steak with chuck roast for a more traditional chili texture, though you may need to increase the cooking time to ensure the meat becomes tender.
Serve with shredded cheddar cheese, sour cream, diced onions, cilantro, or tortilla chips on the side.
