MMMMM----- Recipe via Meal-Master (tm) v7.04

     Title: RENO RED CHILI
Categories: Chili, Wp
  Servings:  4

     3 lb Round steak, coarsely ground
     3 lb Chuck steak,   "        "
     1 c  Wesson oil or suet
          Black pepper to taste
     3 oz Gebhardt's Chili powder
     6 tb Cumin
     2 tb MSG
     6    Small cloves garlic, minced
     2    Medium onions, chopped
     6    Dried chili pods, boiled
          30 minutes in water,
          (seeded & de-stemmed)
          **OR**
     3 oz Bottle of New Mexico pepper
     1 tb Oregano, brewed in.....
   1/2 c  Budweiser beer, like tea
     2 tb Paprika
     2 tb Cider vinegar
     3 c  Beef broth
     4 oz Diced green chilies
          (Ortega brand)
    14 oz Stewed tomatoes
          (or to taste)
     1 ts Tabasco sauce, or to taste
     2 tb Masa harina flour

  Joe & Shirley Stewart's Championship Chili, 1979

  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 - 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, 2/3 of the beef broth, green chiles, stewed
  tomatoes and Tabasco sauce.  Simmer 30 - 45 minutes.  Stir often.

  Dissolve masa flour into remaining beef broth then pour into chili.
  Simmer another 30 minutes, stirring often.

  Makes 1 potful.

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