Wheat & meat chili

Yield: 4 servings

Measure Ingredient
1 cup Whole wheat kernels
¼ cup Lard
2 Onions
1½ pounds Ground Beef
2 tablespoons Ground Red hot chili
2 tablespoons Ground red mild chili
3 Garlic cloves
½ teaspoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
½ teaspoon Chile caribe
8 ounces Green chiles; diced
8 ounces Tomato paste
32 ounces Tomato juice

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. 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. 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. 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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