Cyclone Chili

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

1. Heat lard in kettle.
2. Add meat about 1 pound at a time, removing after each pound is browned.
3. After all 4 pounds are browned, put onion and garlic in kettle and cook until soft. Return beef to kettle.
4. Rinse cactus pieces; drain and add to beef.
5. 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, nopalitos, cumin, salt, black pepper, tomato paste, serrano peppers, green tomatoes, beef stock, coriander, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195957 (may not work)