Wheat and Meat Chili

Course : Vegetables
Serves: 4
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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

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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