Reno red

Yield: 12 Servings

Ingredients:

1 c Oil cooking
3 lb Beef round coarse grind
3 lb Beef chuck coarse grind Peppercorns whole black
12 tb Red chile mild ground
6 tb Cumin
6 Garlic cloves
2 Onions Water
6 Red chiles
3/4 c Chile caribe
1 tb Oregano dried pref. Mexican
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chiles
4 oz Stewed tomatoes
1 ts Hot pepper sauce liquid
2 tb Corn flour(masa harina)

Instructions:

1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste to the pot. Break up any lumps with a fork and cook stirring occasionally until the meat is evenly browned.~ 2. Stir in the ground chile cumin garlic and onions. Add a small amount of water to barely cover. Bring to a boil then lower the heat and simmer uncovered for 30 to 45 minutes adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika vinegar 2 cups of beef broth diced chiles tomatoes and hot pepper sauce. Simmer uncovered for 30 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer uncovered 1/2 longer.~