MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyclone Chili
 Categories: Tex-mex, Chili
      Yield: 6 Servings
 
    1/3 c  Lard
      4 lb Beef chuck, cut into 1/2 inc
      1    Large onion, chopped
      3    Cl Garlic, finely chopped
      1 c  Drained canned nopalitos (ca
           Green pepper strips
     12    Canned (or fresh) serrano pe
           Chopped, or 12 tiney green h
           Seeded and chopped
      2    10-ounce cans mexican green
           Cut-up, fresh tomatillos* (a
      1    6-ounce can tomato paste
  1 1/2 c  Beef stock or canned beef br
    1/3 c  Chopped fresh coriander or 1
           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: 3A< 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"
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
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