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Cyclone Chilichili, tex-mex 1/3 cup lard 4 lb beef chuck, cut into 1/2 inc 1 each large onion, chopped 3 each cl garlic, finely chopped 1 cup drained canned nopalitos (ca 1 single green pepper strips 12 each canned (or fresh) serrano pe 1 single chopped, or 12 tiney green h 1 single seeded and chopped 2 each 10-ounce cans mexican green 1 single cut-up, fresh tomatillos* (a 1 each 6-ounce can tomato paste 1 1/2 cup beef stock or canned beef br 1/3 cup chopped fresh coriander or 1 1 single ground coriander 5 teaspoon crushed cumin seeds or groun 1 1/2 teaspoon salt 1/2 teaspoon 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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