Ingredients:
1 Cup Wheat kernels,whole |
1/4 Cup Lard |
2 medium Onions |
1 1/2 pound Beef,coarse grind |
2 tablespoons Red chile,hot,ground |
2 tablespoons Red chile,mild,ground |
3 cloves Garlic |
1/2 teaspoon Oregano,dried,pref. Mexican |
2 teaspoon Cumin |
1 teaspoon Salt |
1/2 teaspoon Chile caribe |
8 ounces Green chiles,diced |
8 ounces Tomato paste |
32 ounces Tomato juice |
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Preparation / Directions:
1. In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in
the water used for soaking. Add more water as the kernels cook, if
necessary.~ 2. Melt the suet or lard in a lrge heavy pot over medium-high
heat. Remove the rendered suet pieces, add the onions to the pot, and cook
until they are translucent.~ 3. Combine the beef with the ground chile,
garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture
to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned. Stir in the
caribe, green chiles, tomato paste, and tomato juice.~ 4. Drain the wheat,
reserving the liquid, and stir in the kernels. Bring to a boil, then lower
the heat and simmer uncovered, for 1 hour. If the chili begins to get too
dry, add some of the liquid the wheat was cooked in. Taste and adjust
seasonings.~
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