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