MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Beef Chili
 Categories: Chili, Main dish
      Yield: 6 servings
 

      2 lb Beef chuck or shin
           -cut in 1/2 inch cubes
      8 tb Olive oil
      5 tb Med-hot chili powder
      1 lb Spanish chorizo sausage
           -sliced 1/4 inch thick
      3 md Chopped onions
      8    Cloves garlic
      1 tb Mexican oregano
      2 ts Ground cumin
      2 ts Salt
      1 ts Fresh ground pepper
      4 lb Canned Italian plum tomatoes
           -drained and chopped
     24 oz 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. Some good accompaniments are pinto
  beans and salsa as side dishes. Author unknown-from file 24chili.zip
 
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