Ingredients
- 12 tiney green h
- 10 cans mexican green
- 1 coriander (ground)
- 1 up (cut)
- 1 onion
- 1 nopalitos (drained canned)
- 1 seeded
- 1/2 inc
- 3/8 lard
- 1,800 gr beef chuck
- 350 ml beef stock
- 170 gr tomato paste
- 32 gr coriander (chopped fresh)
- 10 gr cumin seeds (crushed)
- 4 gr salt
- 1 gr black pepper (ground)
- 1 slice green pepper
- some garlic
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 2.5 hours. Makes about 2.5 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"