Reno Red Chili Recipes

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RENO RED CHILI CON CARNE



Reno Red Chili Con Carne image

Make and share this Reno Red Chili Con Carne recipe from Food.com.

Provided by Mahlon Meier

Categories     Tex Mex

Time 2h30m

Yield 1 potful

Number Of Ingredients 19

3 lbs round steaks, coarsely ground
3 lbs chuck steaks, coarsely ground
1 cup Wesson Oil or 1 cup suet
black pepper
3 ounces Gebhardt® Chili powder
6 tablespoons cumin
2 tablespoons msg
6 garlic cloves, minced
2 medium onions, chopped
6 dried chili pods, seeded and de-stemmed, boiled 30 minutes in water or 1 (3 ounce) bottle new mexico peppers
1 tablespoon oregano, brewed in Budweiser beer, like tea
1/2 cup Budweiser beer
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
4 ounces green chilies, diced (Ortega brand)
14 ounces stewed tomatoes (or to taste)
1 teaspoon Tabasco sauce (or to taste)
2 tablespoons masa harina flour

Steps:

  • 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 - 45 minutes using as little liquid as possible. Add water only as necessary.
  • Stir often.
  • 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 often.
  • Dissolve masa flour into remaining beef broth then pour into chili.
  • Simmer another 30 minutes, stirring often.
  • Makes 1 potful.

RENO RED CHILI



Reno Red Chili image

From the International Chili Society. This is the chili recipe that virtually won the west, changing the way chili was judged in competition. In 1978, this Texas style chili recipe recipe won a regional chili cookoff held in Reno Nevada. This is the same recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.

Provided by Molly53

Categories     Peppers

Time 1h50m

Yield 12-15 serving(s)

Number Of Ingredients 9

5 lbs ground round or 5 lbs ground beef brisket (ask the butcher for "chili grind")
1/4 cup Wesson Oil or 1/4 cup rendered kidney suet
2 medium onions
5 teaspoons cumin seeds
8 tablespoons commercial chili powder (Make sure you get chili powder, not a chili mix or ground chili pepper!)
3 cloves garlic
2 tablespoons msg (optional)
5 -15 chili pods, depending on heat level desired (if pods are not available, use cayenne pepper to taste)
1 teaspoon dried oregano leaves

Steps:

  • Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
  • Remove pods and blend into paste.
  • Reserve the chili water.
  • Chop onions.
  • Crack cumin with rolling pin or grind with mortar and pestle.
  • Brew 1 teaspoon oregano leaves in 1 cup of water.
  • Brown meat in several batches, add black pepper while browning.
  • Brown onions with meat then remove with slotted spoon and reserve.
  • Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
  • Cook ten minutes, using just enough pepper water to keep from burning.
  • Stir constantly.
  • This cooks the spices into the meat.
  • Add chili paste and half of oregano water.
  • Cook slowly, adding pepper water as necessary to prevent scorching.
  • Add additional oregano to taste, salt to taste.
  • The meat should be tender in around 1-1/2 hours.
  • Cooking Variations:.
  • Add 1 to 2 cans 8 ounce cans of tomato sauce.
  • Hand cut meat to about the size of a navy bean.
  • (A lot of contestants now use half chili grind and half hand cut).
  • Add 2 tablespoons of vinegar 10 minutes before serving.
  • Use white pepper instead of black pepper.
  • Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

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