Reno red

Yield: 12 servings

Ingredients:

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

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.~