Cyclone chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | xes | Cloves of garlic, chopped |
| ⅓ | cup | Lard |
| 4 | pounds | Beef chuck |
| Cut into 1/2\" cubes | ||
| Onion, chopped | ||
| 1 | cup | Canned nopalitos (cactus |
| Pieces) | ||
| 12 | xes | Serano peppers |
| Seeded and chopped | ||
| 3 | cups | Tomatillos (about 10) |
| 1½ | teaspoon | Ground coriander |
| 5 | teaspoons | Ground cumin |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 6 | ounces | Tomato paste |
| 3 | cups | Beef stock |
Directions
Heat lard in kettle. Brown beef a few pieces at a time. Remove all beef, and saute onion and garlic till soft. Add beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Add the rest of the ingredients; cover and simmer for 2½ hours. Makes 2 ½ quarts. Recipe from Kathy Pole