*  Exported from  MasterCook  *
 
                                  RENO RED
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Oil,cooking
    3       lb           Beef round,coarse grind
    3       lb           Beef chuck,coarse grind
                         Peppercorns,whole black
   12       tb           Red chile,mild,ground
    6       tb           Cumin
    6                    Garlic cloves
    2                    Onions
                         Water
    6                    Red chiles
      3/4   c            Chile caribe
    1       tb           Oregano,dried,pref. Mexican
    2       tb           Paprika
    2       tb           Cider vinegar
    3       c            Beef broth
    4       oz           Diced green chiles
    4       oz           Stewed tomatoes
    1       t            Hot pepper sauce,liquid
    2       tb           Corn flour (masa harina)
 
   1. 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.~ 2. 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.~ 3. Stir the crushed red chiles
   into the meat mixture. Brew the oregano like tea in
   1/2 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.~ 4. 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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