Reno Red Chili

* Exported from MasterCook *

RENO RED CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 T Cumin
2 T 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 T Oregano, brewed in.....
1/2 c Budweiser beer, like tea
2 T Paprika
2 T Cider vinegar
3 c Beef broth
4 oz Diced green chilies (Ortega
14 oz Stewed tomatoes (or to tast
1 t Tabasco sauce, or to taste
2 T 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.



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