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