Cyclone Chili

* Exported from MasterCook *

CYCLONE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts 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 1/2 hours.
Makes about 2 1/2 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"



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