Smokehouse Chili
Submitted by beth v
Smoky, beer-braised chili loaded with cubed flank steak, jalapenos, and masa harina. This thick, hearty Texas-style chili simmers low and slow until every spoonful hits with deep, layered heat.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis is not your average bowl of red.
Smokehouse Chili brings cubed flank steak (no ground beef here, thank you very much) together with beer, liquid smoke, and a serious lineup of spices. The result is a thick, stick-to-your-ribs chili that fills the kitchen with the kind of aroma that pulls people in from three rooms away.
Masa harina thickens the base into something velvety and rich, while layers of cumin, chili powder, and jalapenos build a slow, rolling heat that keeps you coming back spoonful after spoonful.
Pro Tips
- Cut the flank steak into small, uniform cubes (about 3/8 inch) so they braise evenly and get tender throughout
- Add the cumin in two stages as directed; the first round melds into the sauce, the second adds a bright, toasty finish
- Let the chili rest overnight in the fridge if you can; the flavors deepen dramatically on day two
- Use a bold, malty beer like a porter or amber ale for the richest smoky backbone
Ingredients
Directions
Cut meat into small cubes approximately ⅜ inch 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 and 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 tablespoon of the cumin, salt, pepper, and 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.
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