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| 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 md Onion; chopped
8 Garlic clove
1 T Oregano, preferably Mexican; crumbled
2 ts Cumin, ground
2 ts Salt
1 ts Pepper
4 lb Italian plum tomatoes, canned; drained & chopped
24 oz 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.
Makes 8 servings
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