*  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
    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,
    2       t            Cumin, ground
    2       t            Salt
    1       t            Fresh ground pepper
    4       lb           Canned Italian plum
                         -tomatoes, drained and
   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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