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. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Reno Red Chili Reno Red Chili Recipe | PT2H30M Serves 12 Ingredients: 1 Cup Cooking Oil 3 Pounds Beef Chuck 3 Pounds Beef Round 1 To Taste Whole Black Peppercorns 2 Onions 6 Cloves Garlic 12 Tablespoons Red Chile 6 Tablespoons Cumin 6 Red Chiles 0.75 Cup Chile Caribe 0.5 Cup Beer 1 Tablespoon Dried Mexican Oregano 4 Ounce Stewed Tomatoes 4 Ounce Diced Green Chiles 2 Tablespoons Cider Vinegar 3 Cups Beef Broth 1 Teaspoon Hot Pepper Sauce 2 Tablespoons Paprika 2 Tablespoons Masa Harina In 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.

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