Cyclone Chili

• 1/3 c. lard
• 4 lb. beef chuck, cut into 1/2-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, chopped finely
• 1 c. drained, canned nopalitos (cactus pieces) or cooked green pepper strips
• 12 canned or fresh Serrano peppers, seeded and chopped, or 12 tiny green hot pickled peppers, seeded and chopped
• 2 (10 oz.) cans Mexican green tomatoes or 3 c. cut up fresh tomatillos (about) *
• 1 (6 oz.) tomato paste
• 1 1/2 c. beef stock (broth)
• 1 1/2 tsp. ground coriander
• 5 tsp. cumin
• 1 1/2 tsp. salt
• 1/2 tsp. ground black pepper

1. Heat lard in pot.
2. Add meat, about 1 pound at a time, removing after each pound is browned.
3. After all 4 pounds are browned, put onions and garlic in pot and cook until soft.
4. Return all beef to pot.
5. 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.
6. Cover and simmer about 2 1/2 hours.
7. Makes about 2 1/2 quarts.

lard, beef chuck, onion, garlic, nopalitos, serrano peppers, green tomatoes, tomato paste, beef stock, ground coriander, cumin, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666024 (may not work)