Texas Beef Chili

Serves:

Ingredients:

2 lb Beef chuck 1/2" cubes
8 tb Olive oil
5 tb Med-hot chili powder
1 lb Spanish chorizo 1/4" thick
3 Med onions, chpd
8 Garlic cloves
1 tb Oregano crumbled
2 ts Cumin, ground
2 ts Salt
1 ts Fresh ground pepper
4 lb Itln tomatoes, chpd
24 oz Beer
6 oz Tomato paste

Method:

ss meat with 3 T.
olive oil and 2 T.
chili powder in non-aluminum wl.
Let stand in refrigerator overnight.
at 3 T.
oil in large, heavy skillet over med-hi heat.
Brown the at in batches (do not crowd) on all sides, about 5 minutes.
ansfer to a lg pot, using slotted spoon.
Add chorizo to skillet d brown well.
Transfer to pot using slotted spoon.
Reduce heat to d-lo.
Add more oil to skillet, if necessary.
Add onions and cook til translucent, about 10 minutes.
Add garlic, chili powder, egano, cumin, salt and pepper.
Stir 3 minutes then transfer to t.
Stir in tomatoes, beer and tomato paste.
Bring to a boil then duce heat.
Cover and simmer until meat is very tender, stirring casionally, about 3 hours.
Uncover during last hour if necessary thicken liquid into sauce.
me good accompaniments are pinto beans and salsa as side dishes.