Reno red chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1 | tablespoon | Oregano; dried |
| ½ | cup | Beer; warm |
| 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) |
Directions
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 ½ 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, ½ longer.