Reno Red
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
ooking |
|
| 3 | pounds |
ground beef, extra lean
coarse grind if possible |
|
| 3 | pounds |
beef chuck
oarse grind |
|
| 1 | x |
peppercorns
black |
*
|
| 12 | tablespoons |
red hot chili pepper, dried
ild, |
|
| 6 | tablespoons |
cumin
|
|
| 6 | each |
garlic cloves
|
|
| 2 | each |
onions
|
|
| 1 | x |
water
|
*
|
| 6 | each |
red chili peppers
|
*
|
| ¾ | cup |
chile caribe
|
* |
| 1 | tablespoon |
oregano
ried,pref. mexican |
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 3 | cups |
beef stock
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 4 | ounces |
tomatoes, stewed, canned
|
|
| 1 | teaspoon |
red hot pepper sauce
iquid |
|
| 2 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
ooking |
|
| 1.4 | kg |
ground beef, extra lean
coarse grind if possible |
|
| 1.4 | kg |
beef chuck
oarse grind |
|
| 1 | x |
peppercorns
black |
*
|
| 1.8E+2 | ml |
red hot chili pepper, dried
ild, |
|
| 9E+1 | ml |
cumin
|
|
| 6 | each |
garlic cloves
|
|
| 2 | each |
onions
|
|
| 1 | x |
water
|
*
|
| 6 | each |
red chili peppers
|
*
|
| 177 | ml |
chile caribe
|
* |
| 15 | ml |
oregano
ried,pref. mexican |
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 7.1E+2 | ml |
beef stock
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 115.6 | ml/g |
tomatoes, stewed, canned
|
|
| 5 | ml |
red hot pepper sauce
iquid |
|
| 3E+1 | ml |
cornstarch
|
|
Directions
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 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.
Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in ½ 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.
Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, ½ hour longer.
