Title: Cyclone Chili
Categories: Meat
Yield: 16 Servings

1/3 c Oil
4 lb Beef chuck cut in 1/4" cubes
1 lg Onion; chopped
3 Cloves garlic; chopped fine
1 c Drained nopalitos
12 Serrano peppers; seeded &
-chopped (canned or fresh)
2 cn (10-oz) green mex tomatoes
1 cn (6-oz) tomato paste
1 1/2 c Beef stock
5 ts Ground or crushed cumin
1 1/2 ts Salt
1/2 ts Ground black pepper
1 1/2 ts Ground coriander -or-
1/3 c Chopped fresh coriander

Heat oil in chili kettle. Add meat, about 1 pound at a time, removing after
each pound is browned. After all 4 pounds are brown, put onions & garlic in
kettle & cook until soft. Return all beef to kettle. Rinse nopalitos
(cactus pieces) in cold water. Drain & add to beef. Also add peppers, green
tomatoes, tomato paste, beef stock, coriander, cumin, salt & pepper. Cover
& simmer about 2-1/2 hours. Makes about 2-1/2 quarts.

MARK HIGGINBOTHOM

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.