Texas Beef Chili Recipe

Ingredients :
2 pounds beef chuck or shin (in 1/2″ cubes), 8 tablespoons olive oil, 5 tablespoons med-hot chili powder, 1 tablespoon oregano, preferably Mexican, crumbled, 2 teaspoons cumin (ground), 2 teaspoons salt, 1 pound Spanish chorizo sausage, sliced 1/4″ thick, 3 medium onions (chopped), 8 garlic cloves, 24 ounces beer, Dos Equis or other Mexican beer, 6 ounces tomato paste, 1 teaspoon Fresh ground pepper, 4 pounds canned Italian plum tomatoes, drained and chopped,

Preparation :
Toss meat with 3 tablespoomns of olive oil and 2 tablespoons of chili powder in non-aluminum
bowl. Let stand in refrigerator overnight. Heat 3 tablespoons 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.