In this delicious Texas-style-inspired Reno red chili recipe, green chilies, red chile, chile Caribe, hot pepper sauce, whole peppercorns, paprika, oregano and cumin add full-flavored spice without adding too much heat. While gradually adding the ingredients we like to simmer this chili slowly, uncovered, to develop the deep flavors. Serve this one pot chili with cornbread.
RecipeSavants.comIn this delicious Texas-style-inspired Reno red chili recipe, green chilies, red chile, chile Caribe, hot pepper sauce, whole peppercorns, paprika, oregano and cumin add full-flavored spice without adding too much heat. While gradually adding the ingredients we like to simmer this chili slowly, uncovered, to develop the deep flavors. Serve this one pot chili with cornbread. Smart Recipes, American Recipes, Beef Recipes, RecipesBeefAmericanReno Red ChiliPT2H30MServes 12
Ingredients:
1 Cup Cooking Oil3 Pounds Beef Chuck3 Pounds Beef Round1 To Taste Whole Black Peppercorns2 Onions6 Cloves Garlic12 Tablespoons Red Chile6 Tablespoons Cumin6 Red Chiles0.75 Cup Chile Caribe0.5 Cup Beer1 Tablespoon Dried Mexican Oregano4 Ounce Stewed Tomatoes4 Ounce Diced Green Chiles2 Tablespoons Cider Vinegar3 Cups Beef Broth1 Teaspoon Hot Pepper Sauce2 Tablespoons Paprika2 Tablespoons Masa HarinaIn a heavy pan, heat cooking oil over medium-high heat and cook the meat and peppercorns till meat is browned, stirring occasionally and breaking up any lumps. Add onions, garlic, ground Chile and cumin and stir to combine. Add enough water to barely cover the meat mixture and bring to a boil. Reduce the heat and simmer, uncovered, for about 30-45 minutes, adding more water if required. Add crushed red Chiles and Chile Caribe into meat mixture and stir to combine. Brew oregano tea in the 1/2 cup of beer at room temperature. Strain beer mixture into the pan of meat mixture. Discard the oregano. Stir in the tomato, diced Chiles, vinegar, paprika, 2 cups of broth and hot pepper sauce and simmer, uncovered for about 30-45 minutes more. In a small bowl, dissolve masa flour in remaining 1 cup of broth. Add flour mixture to the pan and stir to combine. Simmer, uncovered for about half an hour longer.