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Cyclone Chili


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 green pepper strips
12 each canned (or fresh) serrano pe
1 chopped, or 12 tiney green h
1 seeded and chopped
2 each 10-ounce cans mexican green
1 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 ground coriander
5 tsp crushed cumin seeds or groun
1 1/2 tsp salt
1/2 tsp 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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