Reno Red Chili

Reno Red Chili Ingredients

3 lb Round steak, coarsely ground	3 oz Bottle of New Mexico pepper
3 lb Chuck steak, " "	1 tb Oregano, brewed in.....
1 c Wesson oil or suet	1/2 c Budweiser beer, like tea
Black pepper to taste	2 tb Paprika
6 tb Cumin	2 tb Cider vinegar
2 tb MSG	3 c Beef broth
6 Small cloves garlic, minced	4 oz Diced green chilies
2 Medium onions, chopped	(Ortega brand)
6 Dried chili pods, boiled	14 oz Stewed tomatoes
30 30 minutes in water,	(or to taste)
(seeded & de-stemmed)	1 ts Tabasco sauce, or to taste
**OR**	2 tb Masa harina flour

Instructions for Reno Red Chili

Joe & Shirley Stewarts Championship Chili, 1979 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. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip

Main Ingredient: BeefCuisine: Uncategorized

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