Chili
Recipe - Reno Red
Joe & Shirley Stewart
1978 ICS World Champion
- Ingredients:
- 3 pounds round steak, coarsely ground
- 3 pounds chuck steak, coarsely ground
- 1 cup Wesson Oil or kidney suet
- 1 3-oz 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-oz
bottle New Mexico chili pepper
- 1 tablespoon oregano, brewed in ½ cup
Budweiser beer (like tea)
- 2 tablespoons paprika
- 2 tablespoons cider vinegar
- 3 cups beef broth
- 1 4-oz can diced Ortega green chilies
- ½ of a 14½-oz can Hunt's Stewed
Tomatoes (or to taste)
- Dash of Tabasco sauce
Brown meat in Wesson Oil or kidney suet,
adding black pepper to taste. Drain meat and
add chili powder, cumin, MSG, garlic and
chopped onions. Cook 30-45 minutes using as
little liquid as possible; add water only as
necessary. Stir often.Remove skins from
boiled pods, mash pulp and add to meat
mixture (or add 3 ozs of New Mexico chili
powder), strained oregano and beer mixture,
paprika, vinegar, 2 cups of beef broth,
Ortega green chiles, Hunts stewed tomatoes
and Tabasco sauce. Simmer 30-45 minutes. Stir
often.
Dissolve masa flour into remaining
beef broth, pour into chili. Simmer 30
minutes. Stir often.
If you not want to spend
this much time and trouble
For a really good texas
style chili recipe
Just try our chili
mix.