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Reno Red Chili




Source of Recipe


chitterlings


List of Ingredients




3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30
minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in ½ cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
½ of a 14½-oz can Hunts Stewed Tomatoes (or to taste)
Dash of Tabasco sauce



Recipe




Brown meat in Wesson Oil or kidney suet, adding black
pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes
using as little liquid as possible; add water only as
necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups
of beef broth, Ortega green chiles, Hunts stewed
tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir
often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.