Smith & Wesson Chili

This hearty "Smith & Wesson" Chili is a bold, American-style dish that packs a serious punch of flavor. Featuring tender cubes of flank steak simmered in a rich blend of beer, tomato sauce, and smoky liquid smoke, it offers a deep, savory base. The heat comes from fresh seeded jalapeños and a generous amount of cumin and chili powder, balanced by the tang of barbecue sauce. It's perfect for potlucks, tailgating, or a cozy weeknight dinner when you crave something substantial and spicy. The masa harina thickens the broth to a perfect consistency, ensuring every spoonful is rich and satisfying.

Cooking Method: Boiling, Grilling, Smoking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 1481.1

Dietary: Gluten-free

Description

This hearty "Smith & Wesson" Chili is a bold, American-style dish that packs a serious punch of flavor. Featuring tender cubes of flank steak simmered in a rich blend of beer, tomato sauce, and smoky liquid smoke, it offers a deep, savory base. The heat comes from fresh seeded jalapeños and a generous amount of cumin and chili powder, balanced by the tang of barbecue sauce. It's perfect for potlucks, tailgating, or a cozy weeknight dinner when you crave something substantial and spicy. The masa harina thickens the broth to a perfect consistency, ensuring every spoonful is rich and satisfying.

Ingredients

3 1/2 pound Flank steak
2 Med. onions coarsely chopped
2 cup Tomatos stewed & chopped
1 cup Tomato paste
1 tablespoon Liquid Smoke
1/4 cup Bullseye Barbecue Sauce
24 ounce Beer
6 Jalapenos Peppers seeded
3 clove Garlic minced
1 cup Bell pepper diced
3 tablespoon Chili powder
5 tablespoon Cumin
3 tablespoon Masa Harina
4 cup Tomato sauce
2 teaspoon Black pepper
2 teaspoon Tabasco sauce
as needed Salt

Directions

1
Cut the flank steak into small cubes, approximately 1/8 inch in size.
2
In a heavy skillet, brown the cubed meat, chopped onions, diced bell pepper, and minced garlic over medium-high heat until the meat is seared.
3
Pour the beer into a large pot and bring to a slow boil.
4
Let the beer boil for 10 minutes to cook off some of the alcohol.
5
Add the tomato sauce, stewed tomatoes, the browned meat and vegetable mixture, seeded jalapeños, barbecue sauce, and liquid smoke to the pot.
6
Reduce heat to medium and cook for 30 minutes, stirring every few minutes to prevent sticking.
7
Add 2 tablespoons of cumin, salt, black pepper, and Tabasco sauce. Stir well.
8
Continue cooking for another 30 minutes.
9
Stir in the tomato paste and masa harina. Cook for 15 minutes, stirring frequently to ensure the masa harina dissolves and thickens the chili.
10
Add the remaining cumin and cook for 10 more minutes. Adjust salt and pepper to taste 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.

Keywords: chili, beef, flank steak, spicy, smoky, jalapeno, cumin, beer, liquid smoke, tomato paste, masa harina, barbecue sauce, american, comfort food, hearty, dinner, potluck, slow cook, robust, garlic

Read it online: https://www.chefs-mate.com/recipe/smith-wesson-chili/