Free Recipe Texas Beef Chili
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Texas Beef Chili Recipe
2 lb Beef chuck or shin,
In-1/2 cubes
8 tb Olive oil
5 tb Med-hot chili powder
1 lb Spanish chorizo sausage,
Sliced 1/4 thick
3 Medium onions, chopped
8 Garlic cloves
1 tb Oregano, preferably Mexican,
Crumbled
2 ts Cumin, ground
2 ts Salt
1 ts Fresh ground pepper
4 lb Canned Italian plum
Tomatoes, drained
And chopped
24 oz Beer, Dos Equis or
Other Mexican beer
6 oz Tomato paste
Texas Beef Chili Preparation
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. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. chili15
Cooking Temperature:
Recipe Serves: 6
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