TEXAS BEEF CHILI
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 medium onions, chopped 8 garlic cloves 1 T oregano, preferably Mexican, crumbled 2 tsp cumin, ground 2 tsp salt 1 tsp 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.
KEYWORDS: chili, spicy, Texas, make ahead