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60 minutes
Prep: 20 minutes
Cook: 40 minutes
1117 calories per serving view nutrition facts
6 servings
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| 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 |
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.
| % 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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