Reno Red

* Exported from MasterCook *

RENO RED

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Hot pepper sauce,liquid
2 tb Corn flour(masa harina)

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.~



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