Preparation:
Fat grams per serving: Approx. Cook Time: 3« 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 col |
