MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cyclone Chili
Categories: Tex-mex, Chili
     Yield: 6 Servings

   1/3 c  Lard
     4 lb Beef chuck, cut into 1/2 inc
     1    Large onion, chopped
     3    Cl Garlic, finely chopped
     1 c  Drained canned nopalitos (ca
          Green pepper strips
    12    Canned (or fresh) serrano pe
          Chopped, or 12 tiney green h
          Seeded and chopped
     2    10-ounce cans mexican green
          Cut-up, fresh tomatillos* (a
     1    6-ounce can tomato paste
 1 1/2 c  Beef stock or canned beef br
   1/3 c  Chopped fresh coriander or 1
          Ground coriander
     5 ts Crushed cumin seeds or groun
 1 1/2 ts Salt
   1/2 ts Ground black pepper

 Fat grams    per serving:              Approx. Cook Time: 3A< 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 cold. from
 "Famous Chili Recipes From Marlboro Country"

 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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