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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