• 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 green chile pepper or bell 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 coriander or 1-1/2 tsp ground coriander
• 5 tsp. crushed cumin seeds or ground cumin
• 1-1/2 tsp. salt
• 1/2 tsp ground black pepper

*If using fresh tomatillos, increase beef stock or broth to 3 cups.

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.

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.

TRAIL BOSS TORTILLAS

• 8 small or 4 large flour tortillas
• cooking oil or shortening
• 2 cups Cyclone chili
• 8 slices Monterey Jack cheese
• Pickled Jalapeno peppers
• thinly sliced onions

Heat about 1" of oil in a frypan. Dip tortillas into hot oil for a few seconds to soften. Put chili in center of each tortilla; fold in half. Fry in hot oil until crisp, turning once. Remove and drain. Place two on each serving plate; top each with a slice of cheese. Slide under broiler to melt cheese. Serve topped with onions and peppers.

Back to the Index!
Ya'll come back now!