#10 Reno Red
Reno Red Chili
This recipe serves 4
1/3 C vegetable oil
1 lb each beef round and beef chuck, coarsely ground
black peppercorns, to taste
3 TBSP chili powder
2 TBSP cumin
1 onion, coarsely chopped
2 small garlic cloves, chopped
2 mixed chilis, green or red
1/3 C beer
1 TBSP paprika
1/2 TBSP cider vinegar
1C beef broth
1/3 C diced green chilis, drained
1 14oz can chopped tomatoes
a few dashes of hot pepper sauce
Heat the oil and saute chopped onions until tender. Add peppercorns and beef. Stir meat until evenly browned, about 15min. Add all remaining ingredients and bring to a boil. Reduce and simmer for about 2 hours. Taste often, increasing seasoning as to your taste.
Taste: 5/5 This was not only good, it was not really watery. I'm going to try the leftovers as taco filling.
Brit rating: refused to try it
Changes I made: I added a roasted red pepper, (roasted about 15 min) chopped. I love red peppers in chili. I also used premium lean ground beef.
Serve to guests: Yes. Chili makes a great casual buffet item for a party, with topping such as cheese, onions, corn chips, sour cream, and guacamole.
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