Reno Red Chili Con Carne

• 3 lbs round steaks, coarsely ground
• 3 lbs chuck steaks, coarsely ground
• 1 cup Wesson Oil or 1 cup suet
• black pepper
• 3 ounces Gebhardt® Chili powder
• 6 tablespoons cumin
• 2 tablespoons msg
• 6 garlic cloves, minced
• 2 medium onions, chopped
• 1 dried chili pods, seeded and de-stemmed, boiled 30 minutes in water or (3 ounce) bottle new mexico peppers
• 1 tablespoon oregano, brewed in Budweiser beer, like tea
• 1/2 cup Budweiser beer
• 2 tablespoons paprika
• 2 tablespoons cider vinegar
• 3 cups beef broth
• 4 ounces green chilies, diced (Ortega brand)
• 14 ounces stewed tomatoes (or to taste)
• 1 teaspoon Tabasco sauce (or to taste)
• 2 tablespoons masa harina flour

1. Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion.
2. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary.
3. Stir often.
4. Remove skins from boiled chile pods.
5. 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.
6. Stir often.
7. Dissolve masa flour into remaining beef broth then pour into chili.
8. Simmer another 30 minutes, stirring often.
9. Makes 1 potful.

chuck, wesson oil, black pepper, chili powder, cumin, garlic, onions, chili pods, oregano, paprika, cider vinegar, beef broth, green chilies, tomatoes, tabasco sauce, flour

Taken from www.food.com/recipe/reno-red-chili-con-carne-2932 (may not work)