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1. Add beef chuck, 3 tablespoons olive oil, and 2 tablespoons chili powder to ceramic bowl.
2. Cover with plastic wrap. Refrigerate overnight.
3. Add 3 tablespoons olive oil to heavy skillet. Heat over medium-high heat.
4. Brown marinated beef chuck in several batches. Sear the meat and brown all sides.
5. Transfer browned meat to stockpot, using slotted spoon.
6. Add chorizo sausage to skillet. Brown and transfer to stockpot.
7. Reduce heat to low.
8. Add 2 tablespoons olive oil to skillet.
9. Sauté onion until soft, about 10 minutes.
10. Stir in garlic, chili powder, Mexican oregano, ground cumin, coarse salt, and fresh ground black pepper.
11. Stir 3 minutes and transfer to stockpot.
12. Stir in Italian plum tomatoes, Mexican beer, and tomato paste.
13. Bring to a gentle boil.
14. Reduce heat to low. Cover stockpot with lid. Simmer 3 hours, stirring occasionally. |
