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. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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|Serving Size: 1 Serving (1181g)|
|Recipe Makes: 6|
|Calories from Fat: 577 (46%)|
|Amt Per Serving||% DV|
|Total Fat 64.1g||85 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 165.5mg||51 %|
|Sodium 4480.9mg||155 %|
|Potassium 5911.9mg||156 %|
|Total Carbohydrate 110.3g||32 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 85.8g|
|Protein 70.4g||101 %|
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Calories per serving: 1258
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