Reno Red
Source of Recipe
Recipezaar
List of Ingredients
5 pounds coarsely ground heavy beef chuck, round or brisket.
1/4 cup wesson oil or rendered kidney suet.
2 medium onions
5 level teaspoons of Cumin seeds
8 heaping tablespoons of commercial chili powder
3 cloves of garlic
2 tablespoons of msg (optional)
5- 15 Chili pods, depending on heat level desired
(if pods are not available, use cayenne pepper to taste)
1 teaspoon dried oregano leaves Recipe
Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes. Remove pods and blend into paste. Hold water.
Chop onions.
Crack cumin with rolling in or grind with mortar and pestle.
Brew 1 teaspoon oregano leaves in 1 cup of water
Brown meat in several batches, add black pepper while browning,
Brown onions with meat then remove with slotted spoon and hold.
Combine browned meat, onion and add the following : cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and msg.
Cook ten minutes, using just enough pepper water to keep from burning. Stir constantly. This cooks the spices into the meat.
Add chili paste and half of oregano water.
Cook slowly, adding pepper water as necessary. Add additional oregano to taste, salt to taste. The meat should tender in around 1-1/2 hours.
*Make sure you get chili powder, not a chili mix or ground chili pepper!
Cooking Variations:
Add 1 to 2 cans of tomato sauce 8oz.
Hand cut meat to about the size of a navy bean. (A lot of chili contestants now use half chili grind and half hand cut)
Add 2 tablespoons of vinegar 10 minutes before serving.
Use white pepper instead of black pepper
Use masa flour to thicken (mix flour with cold water and whisk until smooth, then pour in while stirring)
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