Texas Beef Chili |
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Ingredients2 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
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
ProceduresToss 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.
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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