Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef chuck or shin, 2 ts Cumin, ground
In 1/2" 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
Sliced 1/4" thick And chopped
3 Medium onions, chopped 24 oz Beer, Dos Equis or
8 Garlic cloves Other 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.

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