Recipe - Reno Red Chili

3 pound Round steak, coarsely ground
3 pound Chuck steak, " "
1 cup Wesson oil or suet
Black pepper to taste
3 ounce Gebhardt's Chili powder
6 tablespoon Cumin
2 tablespoon MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded & destemmed)
**OR**
3 ounce Bottle of New Mexico pepper
1 tablespoon Oregano, brewed in.....
One half cup Budweiser beer, like tea
2 tablespoon Paprika
2 tablespoon Cider vinegar
3 cup Beef broth
4 ounce Diced green chilies
(Ortega brand)
14 ounce Stewed tomatoes
(or to taste)
1 teaspoon Tabasco sauce, or to taste
2 tablespoon Masa harina flour

Joe & Shirley Stewart's Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. 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. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Mealmaster import by David Harmon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip