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.

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