Reno Red Chili
This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!
Yield
6 servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
coarsely ground |
|
| 3 | pounds |
beef chuck steak
coarsely ground |
|
| 1 | cup |
vegetable oil
or suet |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3 | ounces |
chili powder
|
|
| 6 | tablespoons |
cumin
|
|
| 2 | tablespoons |
monosodium glutamate
|
*
|
| 6 | cloves |
garlic cloves
minced |
|
| 2 | each |
onions
chopped |
|
| 6 | whole |
red chili peppers
dried whole chiles boiled 30 min in water (seeded & de-stemmed) OR 3 oz bottle of new mexico pepper |
*
|
| 1 | tablespoon |
oregano
brewed in 1/2 c budweiser beer, like tea |
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 3 | cups |
beef stock
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 14 | ounces |
tomatoes, canned
or to taste |
|
| 1 | teaspoon |
red hot pepper sauce
or to taste |
|
| 2 | tablespoons |
all-purpose flour
masa harina |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
coarsely ground |
|
| 1.4 | kg |
beef chuck steak
coarsely ground |
|
| 237 | ml |
vegetable oil
or suet |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 86.7 | ml/g |
chili powder
|
|
| 9E+1 | ml |
cumin
|
|
| 3E+1 | ml |
monosodium glutamate
|
*
|
| 6 | cloves |
garlic cloves
minced |
|
| 2 | each |
onions
chopped |
|
| 6 | whole |
red chili peppers
dried whole chiles boiled 30 min in water (seeded & de-stemmed) OR 3 oz bottle of new mexico pepper |
*
|
| 15 | ml |
oregano
brewed in 1/2 c budweiser beer, like tea |
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 7.1E+2 | ml |
beef stock
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 404.6 | ml/g |
tomatoes, canned
or to taste |
|
| 5 | ml |
red hot pepper sauce
or to taste |
|
| 3E+1 | ml |
all-purpose flour
masa harina |
|
Directions
Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, ⅔ of the beef broth, green chiles, stewed tomatoes and tabasco sauce. Simmer 30 to 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often. Makes 1 potful.
