Texas beef chili

Yield: 6 servings

Measure 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

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.

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