RENO RED

Servings: 12
Ingredients:

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

1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high 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 1/2 cup warm beer (room temperate). Strain the
oregano-beer ‘tea’ and stir the liquid into the pot. Discard the
oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced
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, 1/2 longer.