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Reno Red Chili


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


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 chili, 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.

Stir the crushed red chilies 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 chilies, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.

Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.

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