Include in Print View:

Cyclone Chili

Cyclone Chili recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1894.3
Dietary: Gluten-free
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
  • 1/3 cups Lard
  • 4 lbs Beef chuck, cut into 1/2 inc
  • 1 whole Large onion, chopped
  • 3 whole Cloves Garlic, finely chopped
  • 1 cups Drained canned nopalitos (ca
  • 1 Green pepper strips
  • 12 whole Canned (or fresh) serrano pe
  • 1 Seeded and chopped
  • 2 whole Ounce cans mexican green
  • 1 whole Ounce can tomato paste
  • 1 1/2 cups Beef stock or canned beef br
  • 1 Ground coriander
  • 5 teaspoons Crushed cumin seeds or groun
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoons Ground black pepper
Directions
  1. 1
    Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. 2
    Add the beef chuck in batches, browning each pound thoroughly before removing it to a plate. Do not crowd the pan.
  3. 3
    Once all the beef is browned, return it to the pot. Add the chopped onion and garlic to the pot.
  4. 4
    Cook the onions and garlic, stirring frequently, until they are soft and translucent, about 5-7 minutes.
  5. 5
    Rinse the nopalitos (cactus) under cold water and drain them well. Add them to the pot with the beef and onions.
  6. 6
    Add the green pepper strips, serrano peppers, tomato paste, beef stock, ground coriander, cumin, salt, and black pepper.
  7. 7
    Stir everything together to combine the flavors evenly. Bring the mixture to a gentle boil.
  8. 8
    Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, stirring occasionally.
  9. 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. 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
Read it online: https://www.chefs-mate.com/recipe/cyclone-chili/