"Reno Red Chili"

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Ingredients
3	pound	round steak, coarsely ground
3	pound	chuck steak, coarsely ground
1	cup	wesson oil, or suet
1		black pepper to taste
3	oz	gebhardt's chili powder
6	tablespoon	cumin
2	tablespoon	msg
6	each	garlic cloves, minced
2	each	onions, chopped
6	each	dried chili pods, boiled 30 min in water (seeded & de-stemmed) OR 3 oz bottle of new mexico pepper
1	tablespoon	oregano, brewed in 1/2 c budweiser beer, like tea
2	tablespoon	paprika
2	tablespoon	cider vinegar
3	cup	beef broth
4	oz	diced green chilies (ortega)
14	oz	stewed tomatoes, or to taste
1	teaspoon	tabasco sauce, or to taste
2	tablespoon	masa harina flour
Directions:
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.

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