Reno Red

• 1 cup vegetable oil ooking
• 3 pounds ground beef, extra lean coarse grind if possible
• 3 pounds beef chuck oarse grind
• 1 x peppercorns black
• 12 tablespoons red hot chili pepper, dried ild,
• 6 tablespoons cumin
• 6 each garlic cloves
• 2 each onions
• 1 x water
• 6 each red chili peppers
• 3/4 cup chile caribe
• 1 tablespoon oregano ried,pref. mexican
• 2 tablespoons paprika
• 2 tablespoons apple cider vinegar
• 3 cups beef stock
• 4 ounces green chili peppers diced
• 4 ounces tomatoes, stewed, canned
• 1 teaspoon red hot pepper sauce iquid
• 2 tablespoons cornstarch

1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat.
2. Add the meat and the black pepper to taste, to the pot.
3. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4. Stir in the ground chile, cumin, garlic, and onions.
5. Add a small amount of water to barely cover.
6. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.
7. Stir the crushed red chiles into the meat mixture.
8. Brew the oregano like tea in 1/2 cup warm beer (room temperate).
9. Strain the oregano-beer "tea" and stir the liquid into the pot.
10. Discard the oregano.
11. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce.
12. Simmer, uncovered, for 30 to 45 minutes longer.
13. Stir often.
14. Dissolve the masa flour in the remaining 1 cup of broth.
15. Stir it into the pot and simmer, uncovered, 1/2 hour longer.

vegetable oil ooking, ground beef, beef chuck, peppercorns black, red hot chili pepper, cumin, garlic, onions, water, red chili peppers, chile caribe, oregano ried, paprika, apple cider vinegar, beef stock, green chili peppers, tomatoes, red hot pepper sauce iquid, cornstarch

Taken from recipeland.com/recipe/v/reno-red-36865 (may not work)