Yield: 6 servings
|2 pounds||Beef chuck or shin,|
|\N \N||In 1/2\" cubes|
|8 tablespoons||Olive oil|
|5 tablespoons||Med-hot chili powder|
|1 pounds||Spanish chorizo sausage,|
|\N \N||Sliced 1/4\" thick|
|3 \N||Medium onions, chopped|
|8 \N||Garlic cloves|
|1 tablespoon||Oregano, preferably Mexican,|
|2 teaspoons||Cumin, ground|
|1 teaspoon||Fresh ground pepper|
|4 pounds||Canned Italian plum|
|\N \N||Tomatoes, drained|
|\N \N||And chopped|
|24 ounces||Beer, Dos Equis or|
|\N \N||Other Mexican beer|
|6 ounces||Tomato paste|
Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight.
Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.
Some good accompaniments are pinto beans and salsa as side dishes.