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Texas Beef Chili

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      Title: TEXAS BEEF CHILI
 Categories: Main dish, Chili
      Yield: 1 Servings
 
      2 lb Beef chuck or shin, in 1/2"
           -cubes
      8 tb Olive oil
      5 tb Med-hot chili powder
      1 lb Spanish chorizo sausage,
           -sliced 1/4" thick
      3 md Onions, chopped
      8    Garlic cloves
      1 tb Oregano, preferably Mexican,
           -crumbled
      2 ts Cumin, ground
      2 ts Salt
      1 ts Fresh ground pepper
      4 lb Canned Italian plum
           -tomatoes, drained and
           -chopped
     24 oz Beer, Dos Equis or other
           -Mexican beer
      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.
  
  Serves 6 generously.
 
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