Hearty Texas Chili
2 pounds beef chuck or shin, in 1/2-inch cubes
8 tablespoons olive oil
5 tablespoons medium-hot chili powder
1 pound of Spanish chorizo sausage, sliced 1/4-inch thick
3 medium onions, chopped
7 garlic cloves
1 tablespoon of oregano, preferably Mexican, crumbled
1 1/2 teaspoons cumin, ground
2 teaspoons salt
3/4 teaspoon of fresh ground pepper
4 pounds canned Italian plum tomatoes, drained and chopped
24-ounce beer, Dos Equis or other Mexican beer
6 ounces tomato paste
Toss meat with 3 tablespoons olive oil and 2 tablespoons chili powder in a bowl, letting stand in refrigerator overnight. Heat 3 tablespoons of oil in large, heavy skillet. Brown the meat. Transfer the meat to a large pot, using slotted spoon to avoid transferring grease. Add chorizo to skillet
and brown well. Again, transfer to pot using slotted spoon and then reduce heat to low. If necessary, add more.
Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt, and pepper, stirring 3 minutes then transfer to pot. Stir in tomatoes, beer, and tomato paste, bringing to a boil and 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.