Reno Red Chili

• 3 pounds beef, round steak coarsely ground
• 3 pounds beef chuck steak coarsely ground
• 1 cup vegetable oil or suet
• 1 x black pepper to taste
• 3 ounces chili powder
• 6 tablespoons cumin
• 2 tablespoons monosodium glutamate
• 6 cloves garlic cloves minced
• 2 each onions chopped
• 6 whole red chili peppers dried whole chiles boiled 30 min in water (seeded & de-stemmed) OR 3 oz bottle of new mexico pepper
• 1 tablespoon oregano brewed in 1/2 c budweiser beer, like tea
• 2 tablespoons paprika
• 2 tablespoons apple cider vinegar
• 3 cups beef stock
• 4 ounces green chili peppers diced
• 14 ounces tomatoes, canned or to taste
• 1 teaspoon red hot pepper sauce or to taste
• 2 tablespoons flour, all-purpose masa harina

1. Brown meat in oil or fat, adding black pepper to taste.
2. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion.
3. Cook for 30 to 45 minutes using as little liquid as possible.
4. Add water only as necessary.
5. Stir often.
6. Remove skins from boiled chile pods.
7. Mash the pulp and add to meat mixture.
8. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 23 of the beef broth, green chiles, stewed tomatoes and tabasco sauce.
9. Simmer 30 to 45 minutes.
10. Stir often.
11. Dissolve masa flour into remaining beef broth then pour into chili.
12. Simmer another 30 minutes, stirring often.
13. Makes 1 potful.

beef, beef chuck, vegetable oil, black pepper, chili powder, cumin, monosodium glutamate, garlic, onions, red chili peppers, oregano, paprika, apple cider vinegar, beef stock, green chili peppers, tomatoes, red hot pepper sauce, flour

Taken from recipeland.com/recipe/v/reno-red-chili-974 (may not work)