Reno Red Chili

* Exported from MasterCook *

Reno Red Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Cooking oil
3 pounds Beef round -- coarse grind
3 pounds Beef chuck -- coarse grind
Whole black peppercorns
12 tablespoons Ground Red chile -- mild
6 tablespoons Cumin
6 Garlic cloves
2 Onions
Water
6 Red chiles
3/4 cup Chile caribe
1 tablespoon Oregano -- dried
2 tablespoons Paprika
2 tablespoons Cider vinegar
3 cups Beef broth
4 ounces Green chiles -- diced
4 ounces Stewed tomatoes
1 teaspoon Hot pepper sauce
2 tablespoons Corn flour (masa harina)

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. 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 30-45 minutes, adding water as necessary. 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 30-45 minutes longer. Stir often.
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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