Ahira's Hangar

Reno Red Chili
1978 world chili champion

3 lbs round steak, coarsely ground
3 lbs chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 TBS cumin
2 TBS MSG (I don't use)
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 TBS oregano, brewed in 1/2 cup Budweiser beer (like tea)
2 TBS paprika
2 TBS cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
1/2 of a 14.5-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often. Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.