Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef chuck or shin, in 1/2"
-cubes
8 T Olive oil
5 T Med-hot chili powder
1 lb Spanish chorizo sausage,
-sliced 1/4" thick
3 md Onions, chopped
8 Garlic cloves
1 T Oregano, preferably Mexican,
-crumbled
2 t Cumin, ground
2 t Salt
1 t 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.
