Cyclone Chili

6 Servings

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Cyclone Chili Ingredients

1/3 c Lard	2 10-ounce cans mexican green
4 lb Beef chuck, cut into 1/2 inc	Cut-up, fresh tomatillos* (a
1 Large onion, chopped	1 6-ounce can tomato paste
3 Cl Garlic, finely chopped	1 1/2 c Beef stock or canned beef br
1 c Drained canned nopalitos (ca	1/3 c Chopped fresh coriander or 1
Green pepper strips	Ground coriander
12 Canned (or fresh) serrano pe	5 ts Crushed cumin seeds or groun
Chopped, or 12 tiney green h	1 1/2 ts Salt
Seeded and chopped	1/2 ts Ground black pepper

Instructions for Cyclone Chili

Fat grams per serving: Approx. Cook Time: 3? hr Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts. * If using fresh tomatillos, increase beef stock or broth to 3 cups. When a blue norther was howlin across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pieces of cactus, thrown in with the beef and peppers, sure helped chase away the cold. from "Famous Chili Recipes From Marlboro Country" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized