Reno Red Recipe – Eats Now

Name: Reno Red
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil ooking; 3 pounds ground beef, extra lean coarse grind if possible; 3 pounds beef chuck oarse grind; 1 x peppercorns black; ½ tablespoons red hot chili pepper, dried ild,; 6 tablespoons cumin; 6 each garlic cloves; 2 each onions; 1 x water; 6 each red chili peppers; 3/4 cup chile caribe; 1 tablespoon oregano ried,pref. mexican; 2 tablespoons paprika; 2 tablespoons apple cider vinegar; 3 cups beef stock; 4 ounces green chili peppers diced; 4 ounces tomatoes, stewed, canned; 1 teaspoon red hot pepper sauce iquid; 2 tablespoons cornstarch

Servings: persons

1 cup vegetable oil ooking
3 pounds ground beef, extra lean coarse grind if possible
3 pounds beef chuck oarse grind
1 x peppercorns black
½ tablespoons red hot chili pepper, dried ild,
6 tablespoons cumin
6 each garlic cloves
2 each onions
1 x water
6 each red chili peppers
3/4 cup chile caribe
1 tablespoon oregano ried,pref. mexican
2 tablespoons paprika
2 tablespoons apple cider vinegar
3 cups beef stock
4 ounces green chili peppers diced
4 ounces tomatoes, stewed, canned
1 teaspoon red hot pepper sauce iquid
2 tablespoons cornstarch

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.", "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.", "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.", "Dissolve the masa flour in the remaining 1 cup of broth.", "Stir it into the pot and simmer, uncovered, 1/2 hour longer."]

2714

kcal

Calories

192

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup vegetable oil ooking, 3 pounds ground beef, extra lean coarse grind if possible, 3 pounds beef chuck oarse grind, 1 x peppercorns black, and more.

Yes, Reno Red falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reno Red

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