40 lines
1.4 KiB
Plaintext
40 lines
1.4 KiB
Plaintext
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TEXAS BEEF CHILI
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2 lb beef chuck or shin, in 1/2" cubes
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8 T olive oil
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5 T med-hot chili powder
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1 lb Spanish chorizo sausage, sliced 1/4" thick
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3 medium onions, chopped
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8 garlic cloves
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1 T oregano, preferably Mexican, crumbled
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2 tsp cumin, ground
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2 tsp salt
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1 tsp Fresh ground pepper
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4 lb canned Italian plum tomatoes, drained and chopped
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24 oz beer, Dos Equis or other Mexican beer
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6 oz tomato paste
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Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
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bowl. Let stand in refrigerator overnight.
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Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
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meat in batches (do not crowd) on all sides, about 5 minutes.
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Transfer to a large pot, using slotted spoon. Add chorizo to skillet
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and brown well. Transfer to pot using slotted spoon. Reduce heat to
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med-lo. Add more oil to skillet, if necessary. Add onions and cook
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until translucent, about 10 minutes. Add garlic, chili powder,
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oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
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pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
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reduce heat. Cover and simmer until meat is very tender, stirring
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occasionally, about 3 hours. Uncover during last hour if necessary
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to thicken liquid into sauce.
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Some good accompaniments are pinto beans and salsa as side dishes.
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Serves 6 generously.
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KEYWORDS: chili, spicy, Texas, make ahead
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