Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Wheat kernels,whole |
¼ cup | Lard |
2 \N | Onions |
1½ pounds | Beef,coarse grind |
2 tablespoons | Red chile,hot,ground |
2 tablespoons | Red chile,mild,ground |
3 \N | 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 |
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.~