*  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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