Texas Beef Chili

      Yield: 6 Servings

      2 lb beef chuck (or shin)

      1    in 1/2 cubes

      8 T  olive oil

      5 T  med-hot chili powder

      1 lb spanish chorizo sausage

      1    1/4 thick,Sliced

      3    medium onions,chopped

      8    garlic cloves

      1 T  oregano,preferably mexican,

      1    crumbled

      2 t  cumin,ground

      2 t  salt

      1 t  pepper,Fresh Ground

      4 lb italian plum,Canned

      1    tomatoes,drained

      1    and,Chopped

     24 oz beer,dos equis or

      1    other 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