Ron1YY

1979


Reno Red




Ingredients:
3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in ½ cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
½ of a 14½-oz can Hunts Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Instructions:
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.