Reno Red

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.~