Shelly's Recipe

TEXAS BEEF CHILI

Category: Chili

2 lbs beef chuck or shin, cut in 1/2 inch cubes
8 tbsp olive oil
5 tbsp medium-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4 inch thick
3 Medium onions, chopped
8 Garlic cloves
1 tbsp oregano, crumbled
2 tsp ground cumin and salt
1 tsp ground pepper
4 lbs canned Italian plum tomatoes, drained and chopped
24 oz Beer, Dos Equis or Other Mexican beer
6 oz Tomato paste

Toss meat with 3 tbsp olive oil and 2 tbsp chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 tbsp oil in large, heavy skillet over med-high 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 10-12