Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb beef chuck (or shin)
1 in 1/2 cubes
8 T olive oil
5 T med-hot chili powder
1 lb spanish chorizo sausage
1 1/4 thick,Sliced
3 medium onions,chopped
8 garlic cloves
1 T oregano,preferably mexican,
1 crumbled
2 t cumin,ground
2 t salt
1 t pepper,Fresh Ground
4 lb italian plum,Canned
1 tomatoes,drained
1 and,Chopped
24 oz beer,dos equis or
1 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.

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