Texas Beef Chili

1. 1

   Toss meat with 3 T.

2. 2

   olive oil and 2 tablespoon chili powder in non-

3. 3

   aluminum bowl.

4. 4

   Let stand in refrigerator overnight.

5. 5

   Heat 3 T.

6. 6

   oil in large, heavy skillet over med-hi heat.

7. 7

   Brown the meat in batches (do not crowd) on all sides, about 5 minutes.

8. 8

   Transfer to a large pot, using slotted spoon.

9. 9

   Add chorizo to skillet and brown well.

10. 10

    Transfer to pot using slotted spoon.

11. 11

    Reduce heat to med-lo.

12. 12

    Add more oil to skillet, if necessary.

13. 13

    Add onions and cook until translucent, about 10 minutes.

14. 14

    Add garlic, chili powder, oregano, cumin, salt and pepper.

15. 15

    Stir 3 minutes then transfer to pot.

16. 16

    Stir in tomatoes, beer and tomato paste.

17. 17

    Bring to a boil then reduce heat.

18. 18

    Cover and simmer until meat is very tender, stirring occasionally, about 3 hours.

19. 19

    Uncover during last hour if necessary to thicken liquid into sauce.

20. 20

    Some good accompaniments are pinto beans and salsa as side dishes.

No additional tips available.