Texas Beef Chili

Recipe Ingredients

2 lbs	908g / 32oz	Beef chuck or shin
1		-- ¥
1/2		Cubes
8 tablespoons	120ml	Olive oil
5 tablespoons	75ml	Med-hot chili powder
1 lb	454g / 16oz	Spanish chorizo sausage
		Sliced 1/4" thick
3		Onions - chopped (medium)
8		Garlic cloves
1 tablespoon	15ml	Oregano - preferably Mexican
		Crumbled
2 teaspoons	10ml	Cumin - ground
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Fresh ground pepper
4 lbs	1816g / 64oz	Canned Italian plum
		Tomatoes - drained
		And chopped
24 oz	681g	Beer - Dos Equis or
		Other Mexican beer
6 oz	170g	Tomato paste

Recipe Instructions

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.

Source:
Terry Light

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