Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pound        Beef chuck or shin, In 1/2" cubes
   8       tablespoon   Olive oil
   5       tablespoon   Med-hot chili powder
   1       pound        Spanish chorizo sausage, Sliced 1/4" thick
   3                    Medium onions, chopped
   8                    Garlic cloves
   1       tablespoon   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       oz           Beer, Dos Equis or Other Mexican beer
   6       oz           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.