This is serious no-beans chili. It's worth buying a smoker just for this recipe. The recipe calls for tenderloin, which I'm sure is exquisitely tasty, but it's also delicious with sirloin. Karl likes to substitute hot Italian sausage for some of the beef, but David likes it better all-beef.

6 lb. beef tenderloin, trimmed of fat
4 mesquite wood chunks (use pecan or oak as substitute)
6 c. dark beer for water pan
1 c. canola oil
1 1/2 large onions, finely chopped
4 cloves garlic, minced
3 tbsp. pure chili powder
2 tsp. ground cumin
1 1/2 tsp. minced parsley
3 tsp. minced oregano
10 large ripe tomatoes, blanched, peeled and diced
5 tbsp. tomato paste
2 c. chicken stock, preferrably homemade
1 c. dark beer for chili
salt to taste
3 c. shredded cheddar cheese for garnish

Slice raw tenderloin into 1 1/2-inch thick slices. Use ice pick or fork to poke holes througout tenderloin slices. Place wood chunks on charcoal or lava rocks and pour beer in water pan. Place tenderloin slices in smoker basket and set on grill. Smoke cook for 45 minutes to 1 hour (electric/gas smoker) or 1 to 1 1/2 hours (charcoal smoker). The meat should be medium rare. The tenderloin will be cooked further in the chili mixture, so be careful not to overcook it in the smoker. Use a meat thermometer to test doneness.

Remove tenderloin from smoker. As soon as meat is cool enough to handle, chop smoked tenderloin into tiny pieces. Heat oil over medium heat in a large stew pan. Add smoked tenderloin pieces, onion and garlic, and saute for about 10 minutes. Add all remaining ingredients except salt and cheese and bring to a full boil. Lower heat and simmer uncovered for 1 1/2 hours until thickened, stirring frequently. Salt to taste. Serve in bowls and garnish liberally with cheese. Serves 10.