Texas Beef Chili Recipe
Tagged in Chili
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Directions
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.
Ingredients
- 2 pounds Beef chuck or shin
- In 1/2" cubes
- 8 tablespoons Olive oil
- 5 tablespoons Med-hot 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 teaspoons Cumin -- ground
- 2 teaspoons Salt
- 1 teaspoon Fresh ground pepper
- 4 pounds Canned Italian plum
- Tomatoes -- drained
- And chopped
- 24 ounces Beer -- Dos Equis or
- Other Mexican beer
- 6 ounces Tomato paste
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Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
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