Recipe - Cyclone Chili

1/3 cup Lard
4 pound Beef chuck, cut into One half inc
1 Large onion, chopped
3 Cl Garlic, finely chopped
1 cup Drained canned nopalitos (ca
Green pepper strips
12 Canned (or fresh) serrano pe
Chopped, or 12 tiney green h
Seeded and chopped
2 10ounce cans mexican green
Cutup, fresh tomatillos* (a
1 6ounce can tomato paste
1 One half cup Beef stock or canned beef br
1/3 cup Chopped fresh coriander or 1
Ground coriander
5 teaspoon Crushed cumin seeds or groun
1 One half teaspoon Salt
One half teaspoon 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 One half hours. Makes about 2 One half 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini