Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   cup          Lard
   4       pound        Beef chuck, cut into 1/2 inch
   1       Large        onion, chopped
   3       Clove        Garlic, finely chopped
   1       cup          Drained canned nopalitos (Green pepper strips
  12                    Canned (or fresh) serrano peppers
  10       ounces       mexican green Cut-up, fresh tomatillos* 
   6       ounces       tomato paste
   1 1/2   cup          Beef stock or canned beef br
     1/3   cup          Chopped fresh coriander
   5       teaspoon     Crushed cumin seeds or groun
   1 1/2   teaspoon     Salt
     1/2   teaspoon     Ground black pepper

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