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 Onions, chopped

8 Garlic cloves

1 T Oregano, preferably Mexican,

-crumbled 2 t Cumin, ground

2 t Salt

1 t 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

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. Serves 6 generously.