RENO RED CHILI

      Title: RENO RED CHILI
  Categories: Chili
       Yield: 6 Servings
  
       3 lb Round steak, coarsely ground
       3 lb Chuck steak, coarsely groung
       1 c  Wesson oil or suet
       1 x  Black pepper to taste
       3 oz Gebhardt's Chili powder
       6 tb Cumin
       2 tb MSG
       6 ea Small cloves garlic, minced
       2 ea Medium onions, chopped
       6 ea Dried chili pods, boiled
       1 x  30 min in water,
       1 x  (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
      14 oz Stewed tomatoes (or to  tast
       1 ts Tabasco sauce, or to taste
       2 tb Masa harina flour
  
   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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