Reno Red Chili

Recipe Ingredients

1 cup	237ml	Cooking oil
3 lbs	1362g / 48oz	Beef round - coarse grind
3 lbs	1362g / 48oz	Beef chuck - coarse grind
1		Black peppercorns
12 tablespoons	180ml	Ground red chile - mild
6 tablespoons	90ml	Cumin
6		Garlic cloves
2		Onions
		Water
6		Red chiles
3/4 cup	177ml	Chile caribe
1 tablespoon	15ml	Oregano - dried
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Cider vinegar
3 cups	711ml	Beef broth
4 oz	113g	Green chiles - diced
4 oz	113g	Stewed tomatoes
1 teaspoon	5ml	Hot pepper sauce
2 tablespoons	30ml	Corn flour - (masa harina)

Recipe Instructions

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.

Source:
Rick Rodgers

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