46 lines
1.4 KiB
Plaintext
46 lines
1.4 KiB
Plaintext
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Joe & Shirley Stewart's Championship Chili, 1979
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RENO RED CHILI
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3 lb round steak, coarsely ground
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3 lb chuck steak, " "
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1 C Wesson oil or suet
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black pepper to taste
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3 oz Gebhardt's Chili powder
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6 T cumin
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2 T MSG
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6 small cloves garlic, minced
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2 medium onions, chopped
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6 ea. dried chili pods, boiled 30 minutes in water,
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(seeded & de-stemmed) **OR**
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3 oz bottle of New Mexico pepper (???)
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1 T oregano, brewed in.....
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1/2 C Budweiser beer, like tea
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2 T paprika
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2 T cider vinegar
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3 C beef broth
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4 oz diced green chilies (Ortega brand)
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14 oz stewed tomatoes (or to taste)
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1 tsp Tabasco sauce, or to taste
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2 T masa harina flour
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Brown meat in oil or fat, adding black pepper to taste. Drain meat
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and add chili powder, cumin, MSG, garlic and chopped onion. Cook
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for 30 - 45 minutes using as little liquid as possible. Add water
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only as necessary. Stir often.
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Remove skins from boiled chile pods. Mash the pulp and add to meat
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mixture. Strain oregano tea, then add to meat mixture along with
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paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
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tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.
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Dissolve masa flour into remaining beef broth then pour into chili.
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Simmer another 30 minutes, stirring often.
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Makes 1 potful.
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KEYWORDS: chili, winner 1979, spicy, make ahead
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