Cyclone Chili - cooking recipe

Ingredients

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

Preparation

Heat lard in kettle.
Add meat about 1 pound at a time, removing after each pound is browned.
After all 4 pounds are browned, put onion and garlic in kettle and cook until soft. Return beef to kettle.
Rinse cactus pieces; drain and add to beef.
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.