Reno Red

Ready in 1 hour

Try this Reno Red recipe, or contribute your own. "Beans" and "Chilis" are two of the tags cooks chose for Reno Red.

Top-ranked recipe named "Reno Red"


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6 Garlic
3 lb Beef chuck,coarse grind
1 tb Oregano,dried,pref. Mexican
4 oz Diced green chiles
2 Onions
3 c Beef broth
1 c Oil,cooking
3/4 c Chile caribe
2 tb Cider vinegar
2 tb Paprika
12 tb Red chile,mild,ground
4 oz Stewed tomatoes
1 ts Hot pepper sauce,liquid
Peppercorns,whole black
2 tb Corn flour(masa harina)
6 Red chiles
6 tb Cumin
3 lb Beef round,coarse grind

Original recipe makes 12 Servings



1. 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.~ 2. 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 to 45 minutes, adding water as necessary.~ 3. 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 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~

Calories Per Serving: 79 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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