Title: Wheat & Meat Chili
Categories: Chili Vegetable
Yield: 4 Servings
| 1 | c | Wheat kernels,whole |
| 1/4 | c | Lard |
| 2 | | Onions |
| 1 1/2 | lb | Beef,coarse grind |
| 2 | tb | Red chile,hot,ground |
| 2 | tb | Red chile,mild,ground |
| 3 | | Garlic cloves |
| 1/2 | ts | Oregano,dried,pref. Mexican |
| 2 | ts | Cumin |
| 1 | ts | Salt |
| 1/2 | ts | Chile caribe |
| 8 | oz | Green chiles,diced |
| 8 | oz | Tomato paste |
| 32 | oz | Tomato juice |
1. In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in
the water used for soaking. Add more water as the kernels cook, if
necessary.~ 2. Melt the suet or lard in a lrge heavy pot over medium-high
heat. Remove the rendered suet pieces, add the onions to the pot, and cook
until they are translucent.~ 3. Combine the beef with the ground chile,
garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture
to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned. Stir in the
caribe, green chiles, tomato paste, and tomato juice.~ 4. Drain the wheat,
reserving the liquid, and stir in the kernels. Bring to a boil, then lower
the heat and simmer uncovered, for 1 hour. If the chili begins to get too
dry, add some of the liquid the wheat was cooked in. Taste and adjust
seasonings.~