Ingredients:
| 2 |
pound |
Beef chuck or shin, In 1/2 inch cubes |
| 8 |
tablespoons |
Olive oil |
| 5 |
tablespoons |
Med-hot chili powder |
| 1 |
pound |
Spanish chorizo sausage, Sliced 1/4 inch thick |
| 3 |
Medium |
onions, chopped |
| 8 |
cloves |
Garlic |
| 1 |
tablespoons |
Oregano, preferably Mexican, Crumbled |
| 2 |
teaspoons |
Cumin, ground |
| 2 |
teaspoons |
Salt |
| 1 |
teaspoon |
Fresh ground pepper |
| 4 |
pound |
Canned Italian plum Tomatoes, drained And chopped |
| 24 |
ounces |
Beer, Dos Equis or Other Mexican beer |
| 6 |
ounces |
Tomato paste |
|
Preparation:
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. |
