Desperado Chili

• 13 cup vegetable oil
• 4 lbs boneless beef chuck roast, cut into 1/2-inch cubes
• 1 large round onion, chopped
• 3 garlic cloves, finely chopped
• 1 (7 ounce) can whole green chilies, cut into strips
• 1 (8 ounce) canned jalapeno peppers, seeded and chopped
• 2 (10 ounce) cans tomatillos
• 1 (6 ounce) can tomato paste
• 1 12 cups beef stock
• 13 cup coriander, chopped fresh
• 5 teaspoons cumin seeds, crushed
• 1 12 teaspoons salt
• 12 teaspoon black pepper, ground

1. Heat lard in skillet.
2. Add meat about 1 lb at a time, removing after each lb.
3. is browned.
4. After all beef is browned, put onions and garlic in pan and cook until soft.
5. Place beef and onions in large pot.
6. Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
7. Cover and simmer about 2-1/2 hours.
8. Makes about 2-1/2.
9. *If using fresh tomatoes, increase beef stock or broth to 3 cups.

vegetable oil, boneless beef chuck roast, onion, garlic, green chilies, jalapeno peppers, tomato paste, beef stock, coriander, cumin seeds, salt, black pepper

Taken from www.food.com/recipe/desperado-chili-438960 (may not work)