Recipe Details

Summary

Name: Reno Red Chili

Category: Mexican

Ingredients and Directions

3 pound round steak, coarsely ground

3 pound chuck steak, coarsely ground

1 cup wesson oil, or suet

1 black pepper to taste

3 oz gebhardt's chili powder

6 tablespoon cumin

2 tablespoon msg

6 each garlic cloves, minced

2 each onions, chopped

6 each dried chili pods, boiled 30 min in water (seeded & de-stemmed) OR 3 oz bottle of new mexico pepper

1 tablespoon oregano, brewed in 1/2 c budweiser beer, like tea

2 tablespoon paprika

2 tablespoon cider vinegar

3 cup beef broth

4 oz diced green chilies (ortega)

14 oz stewed tomatoes, or to taste

1 teaspoon tabasco sauce, or to taste

2 tablespoon masa harina flour

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.