Cyclone Chili
- 1/3 cup lard
- 4 pounds beef chuck, cut into 1/2" cubes
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 cup drained nopalitos
- 12 canned or fresh serrano peppers, seeded and chopped
- 2 10-ounce cans tomatillos or 3 cups of fresh tomatillos, cut up
- 6 oz tomato paste
- 1.5 cups of beef stock (increase to 3 cups if using fresh tomatillos)
- 1/3 cup cilantro, chopped or 1.5 teaspoons ground coriander
- 5 teaspoons crushed cumin seeds or ground cumin
- 1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
- Heat lard, add meat about 1 pound at a time, removing after each pound is browned. After all meat is browned, cook onions and garlic until soft. Return meat to pot. Rinse cactus pieces in cold water, drain, and add to meat. Add peppers, tomatillos, tomato paste, cilantro, cumin, salt, and pepper. Cover and simmer for 2.5 hours.
lard, beef chuck, onion, garlic, nopalitos, fresh serrano peppers, fresh tomatillos, tomato paste, beef, cilantro, cumin seeds, salt, ground black pepper
Taken from www.epicurious.com/recipes/member/views/cyclone-chili-50122675 (may not work)