*  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”
  
 
 
                    - - - - - - - - - - - - - - - - - -