Texas beef chili 2 Recipe

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Texas beef chili 2

Artist:	_	Yield:	6
Categories:	Beef, Chili, Entrees, Herbs & Spices, Meats, Texas	Rating:	0
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Ingredients:

2	lbs	Beef chuck or shin, in ?
		-cubes
8	tbsp	Olive oil
5	tbsp	Med-hot chili powder
1	lbs	Spanish chorizo sausage
		-sliced ? thick
3	med	Onions, chopped
8		Garlic cloves
1	tbsp	Oregano, preferably Mexican
		-crumbled
2	tsp	Cumin, ground
2	tsp	Salt
1	tsp	Fresh ground pepper
4	lbs	Canned Italian plum
		-tomatoes, drained and
		-chopped
24	oz	Beer, Dos Equis or other
		-Mexican beer
6	oz	Tomato paste

Procedures:

1	Toss meat with 3 t. olive oil and 2 t. chili powder in non-aluminum bowl.
2	Let stand in refrigerator overnight.
3	Heat 3 t. oil in large, heavy skillet over med-hi heat.
4	Brown the meat in batches (do not crowd) on all sides, about 5 minutes.
5	Transfer to a large pot, using slotted spoon.
6	Add chorizo to skillet and brown well.
7	Transfer to pot using slotted spoon.
8	Reduce heat to med-lo.
9	Add more oil to skillet, if necessary.
10	Add onions and cook until translucent, about 10 minutes.
11	Add garlic, chili powder, oregano, cumin, salt and pepper.
12	Stir 3 minutes then transfer to pot.
13	Stir in tomatoes, beer and tomato paste.
14	Bring to a boil then reduce heat.
15	Cover and simmer until meat is very tender, stirring occasionally, about 3 hours.
16	Uncover during last hour if necessary to thicken liquid into sauce.
17	Some good accompaniments are pinto beans and salsa as side dishes.
18	Serves 6 generously.
19	~end recipe export