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.~

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