Reno Red Chili Con Carne
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Yields:
-
1 potful
ingredients
- 1360.77 g round steaks, coarsely ground
- 1360.77 g chuck steaks, coarsely ground
- 236.59 ml Wesson Oil or 236.59 ml suet
- black pepper
- 85.04 g Gebhardt® Chili powder
- 88.74 ml cumin
- 29.58 ml msg
- 6 garlic cloves, minced
- 2 medium onions, chopped
- 6 dried chili pods, seeded and de-stemmed, boiled 30 minutes in water or 85.04 g bottle new mexico peppers
- 14.79 ml oregano, brewed in Budweiser beer, like tea
- 118.29 ml Budweiser beer
- 29.58 ml paprika
- 29.58 ml cider vinegar
- 709.77 ml beef broth
- 113.39 g green chilies, diced (Ortega brand)
- 396.89 g stewed tomatoes (or to taste)
- 4.92 ml Tabasco sauce (or to taste)
- 29.58 ml masa harina flour
directions
- 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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