Reno red chili
Yield: 6 Servings
Ingredients:
- 3 lb Round steak coarsely ground
- 3 lb Chuck steak coarsely groung
- 1 c Wesson oil or suet
- 1 x Black pepper to taste
- 3 oz Gebhardt's Chili powder
- 6 tb Cumin
- 2 tb MSG
- 6 ea Small cloves garlic minced
- 2 ea Medium onions chopped
- 6 ea Dried chili pods boiled
- 1 x 30 min in water
- 1 x (seeded & de-stemmed) **OR*
- 3 oz Bottle of New Mexico pepper
- 1 tb Oregano brewed in.....
- 1/2 c Budweiser beer like tea
- 2 tb Paprika
- 2 tb Cider vinegar
- 3 c Beef broth
- 4 oz Diced green chilies (Ortega
- 14 oz Stewed tomatoes (or to tast
- 1 ts Tabasco sauce or to taste
- 2 tb Masa harina flour
Instructions:
Brown meat in oil or fat adding black pepper to taste. Drain meat and add chili powder cumin MSG garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea then add to meat mixture along with paprika vinegar 2/3 of the beef broth green chiles stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes stirring often. Makes 1 potful.
