Texas Beef Chili

60 minutes Prep: 20 minutes Cook: 40 minutes

1117 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	beef chuck	cubes
8	tablespoons	olive oil
5	tablespoons	chili powder	med-hot
1	pound	sausage	spanish chorizo, sliced 1/4" thick
3	medium	onions	chopped
8	each	garlic cloves
1	tablespoon	oregano	preferably mexican,, crumbled
2	teaspoons	cumin	ground
2	teaspoons	salt
1	teaspoon	black pepper	fresh
4	pounds	tomatoes	canned italian plum
24	ounces	beer	dos equis or other
6	ounces	tomato paste

Directions

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.

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Nutrition Facts

Serving Size 767g

Amount per Serving

Calories 1117 64% of calories from fat

	% Daily Value*
Total Fat 79.0g	121%
Saturated Fat 25.0g	124%
Trans Fat 0.0g
Cholesterol 221mg	74%
Sodium 1567mg	65%
Total Carbohydrate 35.0g	12%
Dietary Fiber 9.0g	34%
Sugars 15.0g
Protein 62.0g	124%

Vitamin A	96%		Vitamin C	97%
Calcium	14%		Iron	53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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