Wheat and meat chili

4 servings

Ingredients

Quantity Ingredient
1 cup Wheat kernels,whole
¼ cup Lard
2 Onions
1½ pounds Beef,coarse grind
2 tablespoons Red chile,hot,ground
2 tablespoons Red chile,mild,ground
3 Garlic cloves
½ teaspoon Oregano,dried,pref. Mexican
2 teaspoons Cumin
1 teaspoon Salt
½ teaspoon Chile caribe
8 ounces Green chiles,diced
8 ounces Tomato paste
32 ounces Tomato juice

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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