Wheat and meat chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wheat kernels,whole |
| ¼ | cup | Lard |
| 2 | Onions | |
| 1½ | pounds | Beef,coarse grind |
| 2 | tablespoons | Red chile,hot,ground |
| 2 | tablespoons | Red chile,mild,ground |
| 3 | Garlic cloves | |
| ½ | teaspoon | Oregano,dried,pref. Mexican |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Chile caribe |
| 8 | ounces | Green chiles,diced |
| 8 | ounces | Tomato paste |
| 32 | ounces | Tomato juice |
Directions
1. 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.~ 2. 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.~ 3. 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.~ 4. 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.~