Texas Beef Chili

  1. 2 lbs Beef chuck or shin, in 1/2 in. cubes
    8 T Olive oil
    5 T Med-hot chili powder
    1 lb Spanish chorizo sausage sliced 1/4 in. thick
    3 med Onion; chopped
    8 Garlic clove
    1 T Oregano, preferably Mexican; crumbled
  2. 2 ts Cumin, ground
    2 ts Salt
    1 ts Pepper
    4 lb Italian plum tomatoes, canned; drained and chopped
    24 oz Beer
    6 oz Tomato paste
  1. Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight.
  2. 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.
  3. Transfer to a large pot, using slotted spoon.
  4. 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.
  5. 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.
  6. 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.
  7. Uncover during last hour if necessary to thicken liquid into sauce.
  8. Some good accompaniments are pinto beans and salsa as side dishes.
  9. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases