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Texas Beef Chili

    2 lb Beef chuck or shin, in 1/2" cubes
    8 T Olive oil
    5 T Med-hot chili powder
    1 lb Spanish chorizo sausage sliced 1/4" thick
    3 md Onion; chopped
    8 Garlic clove
    1 T Oregano, preferably Mexican; crumbled
    2 ts Cumin, ground
    2 ts Salt
    1 ts Pepper
    4 lb Italian plum tomatoes, canned; drained & chopped
    24 oz 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.

    Makes 8 servings

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