*  Exported from  MasterCook  *

                                Reno Red

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Oil
  3       lb           Beef round -- coarse grind
  3       lb           Beef chuck -- coarse grind
                       Whole black eppercorns
 12       tb           Ground red chile -- mild
  6       tb           Cumin
  6       cl           Garlic
  2                    Onions
                       Water
  6                    Red chiles
    3/4   c            Chile caribe
  1       tb           Dried oregano -- preferrably Mexican
  2       tb           Paprika
  2       tb           Cider vinegar
  3       c            Beef broth
  4       oz           Diced reen chiles
  4       oz           Stewed tomatoes
  1       ts           Hot sauce
  2       tb           Corn flour (masa harina)

 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 1/2 cup warm beer (room temperature). 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 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, 1/2 longer.


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