Cyclone Chili - cooking recipe

Ingredients

1/3 c. lard
4 lb. beef chuck, cut into 1/2-inch cubes
1 large onion, chopped
3 cloves garlic, chopped finely
1 c. drained, canned nopalitos (cactus pieces) or cooked green pepper strips
12 canned or fresh Serrano peppers, seeded and chopped, or 12 tiny green hot pickled peppers, seeded and chopped
2 (10 oz.) cans Mexican green tomatoes or 3 c. cut up fresh tomatillos (about) *
1 (6 oz.) tomato paste
1 1/2 c. beef stock (broth)
1 1/2 tsp. ground coriander
5 tsp. cumin
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Preparation

Heat lard in pot.
Add meat, about 1 pound at a time, removing after each pound is browned.
After all 4 pounds are browned, put onions and garlic in pot and cook until soft.
Return all beef to pot.
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.