Instructions: Cook Time: 3 hr 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. When a blue norther was howlin across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pieces of cactus, thrown in with the beef and peppers, sure helped chase away the cold.

Chili Recipes From Marlboro Country"

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