Desperado Chili

Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers.[1] You can google this and find the recipe on-line. This recipe was adapted by someone named Judy from a Marlboro Country Chili recipe. I wanted to add this so that the nutritional values would be calculated. 1. ^ International Chili Society, Official History of Chili October 1, 1999

• Ready In: 3 hrs
• Serves: 3
• Yields: 2 1/2 quarts

Ingredients

• 1⁄3 cup  vegetable oil
• 4  lbs boneless beef chuck roast, cut into 1/2-inch cubes
• 1  large round onion, chopped
• 3  garlic cloves, finely chopped
• 1 (7 ounce) can whole green chilies, cut into strips
• 1 (8 ounce)  canned jalapeno peppers, seeded and chopped
• 2 (10 ounce) cans  tomatillos
• 1 (6 ounce) can tomato paste
• 1 1⁄2 cups  beef stock
• 1⁄3 cup  coriander, chopped fresh
• 5  teaspoons cumin seeds, crushed
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper, ground

Directions

1. Heat lard in skillet.
2. Add meat about 1 lb at a time, removing after each lb. is browned.
3. After all beef is browned, put onions and garlic in pan and cook until soft.
4. Place beef and onions in large pot.
5. Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
6. Cover and simmer about 2-1/2 hours.
7. Makes about 2-1/2.
8. *If using fresh tomatoes, increase beef stock or broth to 3 cups.