Reno Red

3

pounds round steak, coarse grind                

3

pounds chuck steak, coarse grind                

1

cup Wesson oil or kidney suet               

1

3 ounce bottle of Gebhardt chili powder              

6

Tablespoons cumin                   

2

Tablespoons MSG                   

6

small cloves garlic, minced                 

2

medium onions, chopped                   

6

dried chili pods, remove stems and
seeds and boil 30 minutes in water
OR 3 ounce bottle New Mexico chili pepper

1

Tablespoon oregano, brewed in 1/2 cup beer like tea            

2

Tablespoons paprika                   

2

Tablespoons cider vinegar                  

3

cups beef broth                  

1

4 ounce can diced Ortega green chilies               

1/2

14 1/2 ounce can Hunt’s stewed tomatoes or to taste           

1

teaspoon Tabasco pepper sauce                 

2

Tablespoons masa flour                  

Brown meat in Wesson oil or kidney suet adding black pepper to taste. Drain meat and add chili powder, cumin, MSC, garlic and chopped onions. Cook 3045 minutes. Stir often. Remove skins from boiled pods, mash to a pulp and add to meat mixture (or add 3 ounces of New Mexico chili powder). Add strained oregano and beef mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunt’s stewed tomatoes and Tabasco sauce. Simmer 3045 minutes. Stir often. Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes stirring often.