Texas beef chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef chuck or shin, |
| In 1/2\" cubes | ||
| 8 | tablespoons | Olive oil |
| 5 | tablespoons | Med-hot chili powder |
| 1 | pounds | Spanish chorizo sausage, |
| Sliced 1/4\" thick | ||
| 3 | Medium onions, chopped | |
| 8 | Garlic cloves | |
| 1 | tablespoon | Oregano, preferably Mexican, |
| Crumbled | ||
| 2 | teaspoons | Cumin, ground |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Fresh ground pepper |
| 4 | pounds | Canned Italian plum |
| Tomatoes, drained | ||
| And chopped | ||
| 24 | ounces | Beer, Dos Equis or |
| Other Mexican beer | ||
| 6 | ounces | Tomato paste |
Directions
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.