Cyclone Chili
Submitted by demonette
A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.
YIELD
12 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsThis is competition-grade chili. No beans, no excuses. Four pounds of beef chuck browned in lard, simmered for two and a half hours with serrano chiles, green chili peppers, cactus, and a fistful of crushed cumin.
The nopalitos (cactus pieces) are a Southwestern twist that adds a subtle, almost green bean-like texture to the pot. Combined with green tomatoes and tomato paste, this chili has an earthy depth that’s a world apart from your basic ground beef version.
This feeds a crowd. Twelve servings of thick, meaty, slow-cooked chili that’ll put hair on your chest.
Pro Tips
- Brown the beef in batches, one pound at a time. Crowding the pot means you’re steaming the meat instead of searing it.
- Rinse the canned nopalitos well under cold water to remove the brine.
- Crushed cumin seeds have way more flavor than pre-ground cumin. Toast them in a dry pan first for even more punch.
- If you can get veal stock instead of beef stock, the body and richness go up a notch.
Ingredients
Directions
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 2½ hours.
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