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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Beaner's Reno Red Chili Recipe

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This recipe for Beaner's Reno Red Chili is from Mom & Aunt Sabrina's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 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
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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