After
many years of trial and error, after working for my Uncle for years in his southwestern restaurant...I finally got it right, from 1985..finally giving out the recipe after a kick from a neighbor buddy...here it is.
Smokin' Southwest Chili
Use actual measuring tsp/Tbsp, NOT dinnerware!
2 lbs round steak or ball tips
1 1/2 large green bell peppers, chopped
1 red pepper, chopped
2 large red cowhorn peppers, chopped (Can delete or use Anaheim's)
1 large or 2 small jalepeno peppers, seeded and chopped fine
2 1/2 large white onions, chopped
1 16 oz jar of chunky "Garden style" salsa, or home made, medium heat
1 29 oz can of tomato PUREE
2 16 oz cans chili hot beans, undrained (Pintos)
1 Tbsp black molasses
4 Tbsp chili powder
1 tsp cumin
1 Tbsp cilantro, ground
1 Tbsp chopped chives
1 1/2 tap garlic powder
1 tsp liquid hickory smoke
1/2 tsp ground SMOKED chipotle chili powder
dash red pepper flakes
1/4 tsp fresh ground black pepper
2 Tbsp good chocolate syrup (old secret to smooooth out the bite..it works!)
2-3 cups water, to desired consistency
Cube steak into 1" pieces, slowly brown until light pink, set aside.
Combine all ingredients in large non-aluminum pot except chocolate.
Bring to simmer; add steak, cover. SLOW simmer one hour.
Turn off heat; add chocolate; cover and let rest.
Enjoy topped with sour cream, jack cheese, and lots of cold milk!!!
