"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beaner's Reno Red Chili Recipe

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This recipe for Beaner's Reno Red Chili, by , is from Mom & Aunt Sabrina's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabrina Parnell
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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 cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
of a 14-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Directions:
Directions:
Brown meat in Wesson Oil 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-45 min
Personal Notes:
Personal Notes:
This is delicious and you can freeze it. I have had this recipe many years and it is def a keeper

 

 

 

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