Cyclone Chili

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Servings: 6 Difficulty: Intermediate
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A robust, slow-simmered Tex-Mex stew featuring tender beef, cactus, and a fiery blend of green chiles and spices.
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This hearty Cyclone Chili is a rustic Tex-Mex classic inspired by cowboy cooking in the plains. It features tender chunks of beef chuck slow-cooked with lard, onions, and garlic until deeply flavorful. The addition of nopalitos (cactus), serrano peppers, and green chiles gives it a unique, bright acidity and a gentle kick that cuts through the richness. Simmered for hours, the flavors meld into a thick, aromatic stew that is perfect for cold nights. Serve it hot with fresh cornbread or over rice for a satisfying, home-style meal that warms the soul.

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Cyclone Chili

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1894.3

Description

This hearty Cyclone Chili is a rustic Tex-Mex classic inspired by cowboy cooking in the plains. It features tender chunks of beef chuck slow-cooked with lard, onions, and garlic until deeply flavorful. The addition of nopalitos (cactus), serrano peppers, and green chiles gives it a unique, bright acidity and a gentle kick that cuts through the richness. Simmered for hours, the flavors meld into a thick, aromatic stew that is perfect for cold nights. Serve it hot with fresh cornbread or over rice for a satisfying, home-style meal that warms the soul.

Ingredients

Directions

  1. Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the beef chuck in batches, browning each pound thoroughly before removing it to a plate. Do not crowd the pan.
  3. Once all the beef is browned, return it to the pot. Add the chopped onion and garlic to the pot.
  4. Cook the onions and garlic, stirring frequently, until they are soft and translucent, about 5-7 minutes.
  5. Rinse the nopalitos (cactus) under cold water and drain them well. Add them to the pot with the beef and onions.
  6. Add the green pepper strips, serrano peppers, tomato paste, beef stock, ground coriander, cumin, salt, and black pepper.
  7. Stir everything together to combine the flavors evenly. Bring the mixture to a gentle boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, stirring occasionally.
  9. Check the tenderness of the beef; it should be fork-tender. If the chili is too thick, add a splash more beef stock or water.
  10. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1894.3kcal
% Daily Value *
Total Fat 115.8g179%
Saturated Fat 44.5g223%
Cholesterol 436.1mg146%
Sodium 7902.7mg330%
Total Carbohydrate 63.9g22%
Dietary Fiber 24.6g99%
Sugars 7.0g
Protein 155.3g311%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cyclone chili, tex-mex, beef chuck, nopalitos, cactus, slow cooked, spicy, comfort food, cowboy recipe, stew, lard, serrano peppers, green chiles, hearty, simmered, homestyle, protein, winter dish
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