Desperado Chili

Name: Desperado Chili
Ingredients: 13 cup vegetable oil; 4 lbs boneless beef chuck roast, cut into 1/2-inch cubes; 1 large round onion, chopped; 3 garlic cloves, finely chopped; 1 (7 ounce) can whole green chilies, cut into strips; 1 (8 ounce) canned jalapeno peppers, seeded and chopped; 2 (10 ounce) cans tomatillos; 1 (6 ounce) can tomato paste; 1 12 cups beef stock; 13 cup coriander, chopped fresh; 5 teaspoons cumin seeds, crushed; 1 12 teaspoons salt; 12 teaspoon black pepper, ground

13 ingredients

9 steps

Ingredients

13 cup vegetable oil
4 lbs boneless beef chuck roast, cut into 1/2-inch cubes
1 large round onion, chopped
3 garlic cloves, finely chopped
1 (7 ounce) can whole green chilies, cut into strips
1 (8 ounce) canned jalapeno peppers, seeded and chopped
2 (10 ounce) cans tomatillos
1 (6 ounce) can tomato paste
1 12 cups beef stock
13 cup coriander, chopped fresh
5 teaspoons cumin seeds, crushed
1 12 teaspoons salt
12 teaspoon black pepper, ground

Directions

1

Heat lard in skillet.
2

Add meat about 1 lb at a time, removing after each lb.
3

is browned.
4

After all beef is browned, put onions and garlic in pan and cook until soft.
5

Place beef and onions in large pot.
6

Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
7

Cover and simmer about 2-1/2 hours.
8

Makes about 2-1/2.
9

*If using fresh tomatoes, increase beef stock or broth to 3 cups.