Recipe - Texas Beef Chili

2 pound Beef chuck or shin,
In 1/2" cubes
8 tablespoon Olive oil
5 tablespoon Medhot chili powder
1 pound Spanish chorizo sausage,
Sliced 1/4" thick
3 Medium onions, chopped
8 Garlic cloves
1 tablespoon Oregano, preferably Mexican,
Crumbled
2 teaspoon Cumin, ground
2 teaspoon Salt
1 teaspoon Fresh ground pepper
4 pound Canned Italian plum
Tomatoes, drained
And chopped
24 ounce Beer, Dos Equis or
Other Mexican beer
6 ounce Tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in nonaluminum
bowl. Let stand in refrigerator overnight.

Heat 3 T. oil in large, heavy skillet over medhi 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
medlo. 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.

These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Mealmaster import by David Harmon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip