TEXAS BEEF CHILI

2 lb
8 T
5 T
1 lb
3
8
1 T
2 tsp
2 tsp
1 tsp
4 lb
24 oz
6 oz

beef chuck or shin, in 1/2" cubes

olive oil
med-hot chili powder
Spanish chorizo sausage, sliced 1/4" thick
medium onions, chopped
garlic cloves
oregano, preferably Mexican, crumbled
cumin, ground
salt
Fresh ground pepper
canned Italian plum tomatoes, drained and chopped
beer, Dos Equis or other Mexican beer
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.

KEYWORDS: chili, spicy, Texas, make ahead