Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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, |
| \N \N | Crumbled |
| 2 teaspoons | Cumin, ground |
| 2 teaspoons | Salt |
| 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.