Prep Time: 30 minutes
Cook Time: 3 hours, 00 minutes
Ingredients:
- 2 lb. beef chuck or shin, cut in 1/2 cubes
- 8 Tbsp olive oil
- 5 Tbsp med-hot chili powder
- 1 lb. Spanish chorizo sausage sliced 1/4 thick
- 3 medium onions, chopped
- 8 garlic cloves
- 1 Tbsp oregano, preferably Mexican, crumbled
- 2 tsp cumin, ground
- 2 tsp salt
- 1 tsp 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
Preparation:
Toss meat with 3 Tbsp olive oil and 2 Tbsp chili powder in non-aluminum bowl. Let stand in refrigerator overnight.Heat 3 Tbsp oil in large, heavy skillet over medium-high 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 medium-low. 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 tomatoes, beer and tomato paste into the other ingredients in the pot. 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.
