Texas Beef ChiliCuisine: BeefCategory: Beef Servings: 6 Ingredients:2 pounds Beef chuck or shinIn 1/2" cubes 8 tablespoon Olive oil 5 tablespoon Med-hot chili powder 1 pound 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 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. |
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