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Texas Beef Chili



Yield: 6 Servings

2 lb beef chuck (or shin)
1 in 1/2 cubes
8 T olive oil
5 T med-hot chili powder
1 lb spanish chorizo sausage
1 1/4 thick,Sliced
3 medium onions,chopped
8 garlic cloves
1 T oregano,preferably mexican,
1 crumbled
2 t cumin,ground
2 t salt
1 t pepper,Fresh Ground
4 lb italian plum,Canned
1 tomatoes,drained
1 and,Chopped
24 oz beer,dos equis or
1 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.













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