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Texas Tornado Chili




Source of Recipe


emailed
1/3 cup lard or vegetable oil
4 lbs. beef chuck, cut into 1/2" cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup green chile pepper or bell pepper strips
12 canned or fresh Serrano peppers, seeded and chopped or other small hot pickled peppers
2 (10 oz) cans tomatillos or 3 cups of cut-up fresh tomatillos (about 10)
1 (6 oz) can tomato paste
1-1/2 cups beef stock or canned beef broth
1/3 cup chopped fresh coriander or 1-1/2 tsp ground coriander
5 tsp. crushed cumin seeds or ground cumin
1-1/2 tsp. salt
1/2 tsp ground black pepper


Heat lard in skillet. Add meat about 1 lb at a time, removing after each lb. is browned. After all beef is browned, put onions and garlic in pan and cook until soft. Place beef and onions in large pot.

Add peppers, tomatillos, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2-1/2 hrs