CYCLONE CHILI

                              "When a blue norther was howlin' across the plains, a plate of Cyclone Chili
                              tasted mighty fine to a cowboy."

                              1/3 cup lard or vegetable oil
                              4 lbs. beef chuck, cut into 1/2" cubes
                              1 large onion, chopped
                              3 cloves garlic, finely chopped
                              1 cup drained canned nopalitos (cactus) or green pepper strips
                              12 canned or fresh Serrano peppers, seeded and chopped or other small hot
                              pickled peppers
                              2 (10 oz) cans tomatillos or 3 cups of cut-up fresh tomatillos (about 10)
                              1 (6 oz) can tomato paste
                              1-1/2 cups beef stock or canned beef broth*
                              1/3 cup chopped fresh cilantro or 1-1/2 tsp ground coriander (I use the
                              later--not a cilantro fan!)
                              5 tsp. crushed cumin seeds or ground cumin
                              1-1/2 tsp. salt
                              1/2 tsp ground black pepper

                              Heat lard in skillet. Add meat about 1 lb at a time, removing after each
                              lb. is browned. After all beef is browned, put onions and garlic in pan
                              and cook until soft. Place beef and onions in large pot.
                              Rinse cactus pieces in cold water; drain and add to beef. Also add
                              peppers, tomatillos, tomato paste, beef stock, coriander, cumin, salt and
                              pepper. Cover and simmer about 2-1/2 hrs. Makes about 2-1/2 qts.
                              *If using fresh tomatillos, increase beef stock or broth to 3 cups.