Frybread "red chili"?!
Ok I know how to make frybread! My question is: How do you make the red chili to go on top of it. I can't find any red chili recipes. Please help. I'd like to make it at home instead of paying $6.00 at the stands.
Answers: Hi everyone :)
Ok I know how to make frybread! My question is: How do you make the red chili to go on top of it. I can't find any red chili recipes. Please help. I'd like to make it at home instead of paying $6.00 at the stands.
Reno Red Chili
1 c Oil, cooking
3 lb Beef round, coarse grind
3 lb Beef chuck, coarse grind
Peppercorns, whole black
12 T Red chile, mild,ground
6 T Cumin
6 Garlic cloves
2 Onions
Water
6 Red chiles
3/4 c Chile caribe
1 T Oregano, dried, pref. Mexican
2 T Paprika
2 T Cider vinegar
3 c Beef broth
4 oz Diced green chiles
4 oz Stewed tomatoes
1 t Hot pepper sauce,liquid
2 T Corn flour
1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.
3. Stir the crushed red chiles into the meat mixture. Brew the
oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.
4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 hour longer.