Title: Texas Beef Chili
Categories: Beef Soup Chili Tex
Yield: 8 Servings

2	lb	Beef chuck or shin, in 1/2" cubes
8	tb	Olive oil
5	tb	Med-hot chili powder
1	lb	Spanish chorizo sausage sliced 1/4" thick
3	md	Onion; chopped
8		Garlic clove
1	tb	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.

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