Reno Red Chili Recipe

Name: Reno Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef, round steak coarsely ground; 3 pounds beef chuck steak coarsely ground; 1 cup vegetable oil or suet; 1 x black pepper to taste; 3 ounces chili powder; 6 tablespoons cumin; 2 tablespoons monosodium glutamate; 6 cloves garlic cloves minced; 2 each onions chopped; 6 whole red chili peppers dried whole chiles 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 tablespoons paprika; 2 tablespoons apple cider vinegar; 3 cups beef stock; 4 ounces green chili peppers diced; 14 ounces tomatoes, canned or to taste; 1 teaspoon red hot pepper sauce or to taste; 2 tablespoons flour, all-purpose masa harina

Servings: persons

3 pounds beef, round steak coarsely ground
3 pounds beef chuck steak coarsely ground
1 cup vegetable oil or suet
1 x black pepper to taste
3 ounces chili powder
6 tablespoons cumin
2 tablespoons monosodium glutamate
6 cloves garlic cloves minced
2 each onions chopped
6 whole red chili peppers dried whole chiles 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 tablespoons paprika
2 tablespoons apple cider vinegar
3 cups beef stock
4 ounces green chili peppers diced
14 ounces tomatoes, canned or to taste
1 teaspoon red hot pepper sauce or to taste
2 tablespoons flour, all-purpose masa harina

1
Brown meat in oil or fat, adding black pepper to taste.
2
Drain meat and add chili powder, cumin, MSG, garlic and chopped onion.
3
Cook for 30 to 45 minutes using as little liquid as possible.
4
Add water only as necessary.
5
Stir often.
6
Remove skins from boiled chile pods.
7
Mash the pulp and add to meat mixture.
8
Strain oregano tea, then add to meat mixture along with paprika, vinegar, 23 of the beef broth, green chiles, stewed tomatoes and tabasco sauce.
9
Simmer 30 to 45 minutes.
10
Stir often.
11
Dissolve masa flour into remaining beef broth then pour into chili.
12
Simmer another 30 minutes, stirring often.

2637

kcal

Calories

189

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 pounds beef, round steak coarsely ground, 3 pounds beef chuck steak coarsely ground, 1 cup vegetable oil or suet, 1 x black pepper to taste, and more.

Yes, Reno Red Chili 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.

That's it — enjoy your meal!

Reno Red Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions