Reno Red Chili Recipe

Ingredients :
3 pound round steak (coarsely ground), 3 pound chuck steak, 1 cup Wesson oil, Black pepper to taste, 2 medium onions (chopped), 6 ea. dried chili pods, boiled 30 minutes in water, 3 ounces bottle of New Mexico pepper, 3 ounces Gebhardt’s Chili powder, 6 tablespoons cumin, 2 tablespoons MSG, 6 small cloves garlic (minced), 1/2 cup Budweiser beer, 2 tablespoons paprika, 2 tablespoons cider vinegar, 3 cups beef broth, 4 ounces diced green chilies (Ortega brand), 14 ounces stewed tomatoes, 1 teaspoon Tabasco sauce, 1 tablespoon oregano, 2 tablespoons masa harina flour,

Preparation :
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 to 40 minutes using as little liquid as possible. Add water only as necessary. Stir occasionally. 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 occasionally. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 to 35 minutes, stirring occasionally.