Cyclone Chili

Name: Cyclone Chili
Ingredients: 1/3 c. lard; 4 lb. beef chuck, cut into 1/2-inch cubes; 1 large onion, chopped; 1 c. drained, canned nopalitos (cactus pieces) or cooked green pepper strips; 5 tsp. crushed cumin seed; 1/2 tsp. salt; 1/2 tsp. black pepper; 1 (6 oz.) can tomato paste; 12 canned or fresh Serrano peppers, seeded and chopped; 2 (10 oz.) cans Mexican green tomatoes; 1/2 c. beef stock; 1/3 c. chopped coriander; 3 cloves garlic

13 ingredients

7 steps

Ingredients

1/3 c. lard
4 lb. beef chuck, cut into 1/2-inch cubes
1 large onion, chopped
1 c. drained, canned nopalitos (cactus pieces) or cooked green pepper strips
5 tsp. crushed cumin seed
1/2 tsp. salt
1/2 tsp. black pepper
1 (6 oz.) can tomato paste
12 canned or fresh Serrano peppers, seeded and chopped
2 (10 oz.) cans Mexican green tomatoes
1/2 c. beef stock
1/3 c. chopped coriander
3 cloves garlic

Directions

1

Heat lard in kettle.
2

Add meat about 1 pound at a time, removing after each pound is browned.
3

After all 4 pounds are browned, put onion and garlic in kettle and cook until soft. Return beef to kettle.
4

Rinse cactus pieces; drain and add to beef.
5

Add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
6

Cover and simmer about 2 1/2 hours.
7

Makes about 2 1/2 quarts.