Texas Beef Chili

• 2 pounds beef chuck cubes
• 8 tablespoons olive oil
• 5 tablespoons chili powder med-hot
• 1 pound sausage spanish chorizo, sliced 1/4" thick
• 3 medium onions chopped
• 8 each garlic cloves
• 1 tablespoon oregano preferably mexican,, crumbled
• 2 teaspoons cumin ground
• 2 teaspoons salt
• 1 teaspoon black pepper fresh
• 4 pounds tomatoes canned italian plum
• 24 ounces beer dos equis or other
• 6 ounces tomato paste

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

olive oil, chili powder, chorizo, onions, garlic, oregano, cumin ground, salt, black pepper, tomatoes, beer dos equis, tomato paste

Taken from recipeland.com/recipe/v/texas-beef-chili-38368 (may not work)