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From: Leona
Date: 29 Nov 2006
Time: 02:07:58 -0500
Remote Name: 64.180.228.248
Hi everyone, I know it's chilly out so I'd thought I'd share a recipe for chili that warms me up out in the field. It's very yummy. Ingredients 2 lb Beef chuck or shin, In 1/2 cubes 8 tb Olive oil 5 tb Med-hot chili powder 1 lb Spanish chorizo sausage, Sliced 1/4 thick 3 Medium onions, chopped 8 Garlic cloves 1 tb Oregano, preferably Mexican, Crumbled 2 ts Cumin, ground 2 ts Salt 1 ts Fresh ground pepper 4 lb Canned Italian plum Tomatoes, drained And chopped 24 oz Beer, Dos Equis or Other Mexican beer 6 oz Tomato paste Method 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. Yield 6 Servings Source: http://topchili.com/ "Texas Beef Chili"
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