Cyclone Chili
1/3 c lard
4 lb beef chuck, cut into 1/2 inches
1 large onion, chopped
3 cl garlic, finely chopped
1 c drained nopalitos, canned or fresh
1 green pepper strips
12 serrano pepper, chopped or 12 tiny green hot pickled, finely chopped, seeded
210ounce cans Mexican green cut-up, fresh tomatillos
16ounce can tomato paste
1 1/2 c beef stock or beef broth
1/3 c fresh coriander, chopped
1 coriander, ground
5 t cumin seeds, ground or crushed
1 1/2 t salt
1/2 t black pepper, ground
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.
Yield: 6 Servings
Dallas Chili
6 lb beef brisket, coarse grind
4 T red chile, hot, ground
1 T red chile, mild, ground
1/2 T chile caribe
1 t cayenne pepper
2 T oregano, dried, pref, Mexican
8 garlic cloves, crushed
4 bay leaves
1 t gumbo file (ground sassafras)
3 T cumin, ground
3 T woodruff or 2 oz chocolate, unsweetened
1 t paprika
1 T salt
1/3 c bacon drippings
2 T lemon juice
2 T lime juice
1 T dijon mustard
2 T corn flour(masa harina)
4 cn beer(12oz ea)
1 T Worcestershire sauce
1 T sugar
1 T chicken fat(opt)
hot pepper sauce, liquid(optional)
Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.
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