Ingredients
- 1/3 c. Lard
- 4 lb Beef chuck, cut into 1/2 inc
- 1 lrg onion, minced
- 3 cl Garlic, finely minced
- 1 c. Liquid removed canned nopalitos (ca Green pepper strips
- 12 x Canned (or possibly fresh) serrano pe Minced, or possibly 12 tiney green h Seeded and minced
- 2 x 10-oz cans mexican green Cut-up, fresh tomatillos* (a
- 1 x 6-oz can tomato paste
- 1 1/2 c. Beef stock or possibly canned beef br
- 1/3 c. Minced fresh coriander or possibly 1 Grnd coriander
- 5 tsp Crushed cumin seeds or possibly groun
- 1 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
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Cyclone Chili
Servings: 6
Directions
- Cook Time: 3 hr Heat lardin large heavy kettle; add in meat, about 1 lb. at a time, removing after each lb. is browned. After all four pounds are browned, put onions and garlic in kettle and cook till soft. Return all beef to kettle. Rinse cactus pcs in cool water; drain and add in to beef. Also add in peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
- Cover and simmer about 2 1/2 hrs.
- Makes about 2 1/2 qts.* If usingfresh tomatillos, increase beef stock or possibly broth to 3 c.. When a blue norther was howlin' across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pcs of cactus, thrown in with the beef and peppers, sure helped chase away the cool.
- Chili Recipes From Marlboro Country"
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Summary
Reviews
December 2, 2015
Received this email from a user: Thank you for publishing the ORIGINAL Marlboro Cyclone Chili recipe. Have cooked it for years from the old Marlboro paperback cookbook and while visiting in NY finally found the original recipe on your site. Thanks! Made it last night and it was delicious!I've cooked/tasted this recipe!
