Texas Beef Chili

6 Servings

2 lb beef chuck (or shin)
1 in 1/2 cubes
8 T olive oil
5 T med-hot chili powder
1 lb spanish chorizo sausage
1 1/4 thick, Sliced
3 medium onions, chopped
8 garlic cloves
1 T oregano, preferably mexican,
1 crumbled
2 t cumin, ground
2 t salt
1 t pepper, Fresh Ground
4 lb italian plum, Canned
1 tomatoes, drained
1 and, Chopped
24 oz beer, dos equis or
1 other mexican 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.