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BOYD'S CYCLONE CHILI




Source of Recipe


the web


List of Ingredients




1/3 c. shortening
4 lbs. beef chuck, cut into 1/2 inch cubes
1 lg. onion
3 cloves garlic, finely chopped
1 c. drained, canned nopalitas (cactus pieces) or well cooked green pepper strips
12 canned or fresh serrano peppers, seeded and chopped or 12 tiny green hot pickled peppers, seeded and chopped (can use 1/2 this amount if you like it milder)
2 (10 oz.) cans Mexican green tomatoes or 3 c. cut up fresh tomatillos (about 10)
1 (6 oz.) can tomato paste
1 1/2 c. beef stock or canned beef broth
1 1/2 tsp. ground coriander
5 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. black pepper

Recipe



Heat shortening in kettle; add meat 1 pound at a time, removing after each pound is browned. After all meat is brown, put in onion and garlic; cook until soft. Return beef stock to kettle. Rinse cactus 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 2 1/2 hours. Makes 2 1/2 quarts.

If using fresh tomatillas, increase beef stock to 3 cups.