• 2 pounds stew beef In 1/2" cubes
• 1/2 cup olive oil
• 1/3 cup medium-hot chili powder
• 1 pound chorizo sausage, sliced 1/4" thick
• 3 medium onions, chopped
• 6 garlic cloves
• 1 tablespoon oregano crumbled
• 1 tablespoon cumin, ground
• Salt  and freshly milled pepper to taste
• 2 (1 lb. 12 oz.) cans Italian plum tomatoes, drained and chopped
• 24 ounces ale
• 6 ounces tomato paste

Method

Marinate meat: Mix 3 tablespoons olive oil with 2 tablespoons chili powder.  Stir to blend and toss meat with this mixture.  Refrigerate overnight in glass or earthenware bowl. 

To cook:  Heat 3 tablespoon oil in large, heavy skillet over medium-high heat. Brown the meat in batches.  You work in batches because overcrowding the pan will lower the pan's heat and the meat will steam in its own liquid. 

When meat is brown, transfer to a large pot, using slotted spoon. Now brown the sausage in the skillet.  When browned, transfer to pot using slotted spoon. Reduce heat to medium-low.

Returning to skillet, stir in onions and cook just until translucent, about 10 minutes. You may need to add a little oil.  Stir in garlic, chili powder,  oregano, cumin, salt and pepper. Cook for 3 minutes then transfer to pot.

Working in large pot, add tomatoes, beer and tomato paste to meats. Bring to a boil.  When boiling, lower heat immediately then lower heat to medium-low, so that a steady simmer is maintained.  Cover and simmer until meat is very tender, stirring  occasionally, about 3 hours. Uncover during last hour if necessary  to thicken liquid into sauce.

Serves: 6

Contributor: D. Bestis

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