Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef chuck or shin, in 1/2" 2 ts Cumin, ground
-cubes 2 ts Salt
8 tb Olive oil 1 ts Fresh ground pepper
5 tb Med-hot chili powder 4 lb Canned Italian plum
1 lb Spanish chorizo sausage, -tomatoes, drained and
-sliced 1/4" thick -chopped
3 md Onions, chopped 24 oz Beer, Dos Equis or other
8 Garlic cloves -Mexican beer
1 tb Oregano, preferably Mexican, 6 oz Tomato paste
-crumbled

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.

~end recipe export

From: Imran Chaudhary Date: Sun, 11-0

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