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| 2 x ca. 450 g | Beef chuck or shin, |
| | In 1/2" cubes |
| 8 Esslöffel | olive oil |
| 5 Esslöffel | Med-hot chili powder |
| 1 x ca. 450 g | Spanish chorizo sausage, |
| | Sliced 1/4" thick |
| 3 | Medium onions, chopped |
| 8 | cloves garlic |
| 1 Esslöffel | Oregano, preferably Mexican, |
| | Crumbled |
| 2 Teelöffel | Cumin ground |
| 2 Teelöffel | salt |
| 1 Teelöffel | pepper freshly ground |
| 4 x ca. 450 g | Canned Italian plum |
| | tomatoes drained |
| | And chopped |
| 24 x ca. 30 g | Beer, Dos Equis or |
| | Other Mexican beer |
| 6 x ca. 30 g | tomato paste |
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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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