RENO RED

      Title: RENO RED
  Categories: Chili, Beans
       Yield: 12 Servings
  
       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 ts 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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