Texas Beef Chili

Serving Size : 6
Ingredients

for prepare Texas Beef Chili

:

Amount	Measure	Ingredient - Preparation Method
2	lb	Beef chuck or shin,
In 1/2" cubes texas beef chili
8	tb	Olive oil
5	tb	Med-hot chili powder
1	lb	Spanish chorizo sausage,
Sliced 1/4" thick texas beef chili
3		Medium onions, chopped
8		Garlic cloves
1	tb	Oregano, preferably Mexican,
Crumbled texas beef chili
2	ts	Cumin, ground
2	ts	Salt
1	t	Fresh ground pepper
4	lb	Canned Italian plum
Tomatoes, drained And chopped texas beef chili
24	oz	Beer, Dos Equis or
Other Mexican beer texas beef chili
6	oz	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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