Recipe - Reno Red

1 cup Oil,cooking
3 pound Beef round,coarse grind
3 pound Beef chuck,coarse grind
Peppercorns,whole black
12 tablespoon Red chile,mild,ground
6 tablespoon Cumin
6 Garlic cloves
2 Onions
Water
6 Red chiles
Three fourths cup Chile caribe
1 tablespoon Oregano,dried,pref. Mexican
2 tablespoon Paprika
2 tablespoon Cider vinegar
3 cup Beef broth
4 ounce Diced green chiles
4 ounce Stewed tomatoes
1 teaspoon Hot pepper sauce,liquid
2 tablespoon Corn flour(masa harina)

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini