MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Texas Beef Chili
Categories: Chili, Main dish
Yield: 6 servings
2 lb Beef chuck or shin
-cut in 1/2 inch cubes
8 tb Olive oil
5 tb Med-hot chili powder
1 lb Spanish chorizo sausage
-sliced 1/4 inch thick
3 md Chopped onions
8 Cloves garlic
1 tb Mexican oregano
2 ts Ground cumin
2 ts Salt
1 ts Fresh ground pepper
4 lb Canned Italian plum tomatoes
-drained and chopped
24 oz Mexican beer
6 oz Tomato paste
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. Author unknown-from file 24chili.zip
MMMMM
(
geocities.com/heartland/prairie/4195) (
geocities.com/heartland/prairie) (
geocities.com/heartland)