Victoria Xmass Chili

2 lb beef chuck, in 1/2" cubes
8 T olive oil
5 T med-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4" thick
3 medium onions, chopped
8 garlic cloves
1 T oregano,crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp Fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
1 bottle of Good Canadian Beer
6 oz tomato paste
Toss meat with 3 T. olive oil and 2 T. chili powder. Let stand in refrigerator overnight.

Heat 3 T. oil over med-hi heat. Brown the meat on all sides, add chorizo & brown well. 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.

Great with bean salad, salsa & chips.

Serves 6 generously.