Ingredients
- 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 medium onions, chopped
- 8 garlic cloves
- 1 T 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
Instructions
- 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.