Texas Beef Chili

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 1117 calories per serving view nutrition facts
# of servings this recipe makes 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 79.0g121%
 Saturated Fat 25.0g124%
 Trans Fat 0.0g
Cholesterol 221mg74%
Sodium 1567mg65%
Total Carbohydrate 35.0g12%
 Dietary Fiber 9.0g34%
 Sugars 15.0g
Protein 62.0g124%
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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