*  Exported from  MasterCook  *

                            TEXAS BEEF CHILI

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.

 Serves 6 generously.



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