Frank's Recipes! Tomatillo Chili

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Tomatillo Chili

1-1/2 lbs beef chuck, cut into cubes
2 cups beef broth
3 nopalitos, or one 15 oz can drained
2-1/2 lbs tomatillos
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
2 tsp ground cumin
1 tsp salt
1/2 to 1 tsp cayenne pepper
1 cup chopped roasted green chili peppers
1/2 cup chopped cilantro or parsley

Put beef into a large chili pot; add broth. Bring to a boil, cover and cook at a slow boil for 45 to 60 minutes or until beef is very tender.

Wash, trim and scrape off spiny nodes from nopalitos. Cut into 2x1/2 inch strips; there should be about 2 cups. Cook nopalitos in boiling salted water until tender, about 10 minutes. Drain. (No need to cook canned nopalitos.)

Husk and chop tomatillos; there should be about 8 cups. Cook onion and garlic in olive oil until tender. Add tomatillos and cook, stirring occasionally, until soft. Add cumin, salt and cayenne pepper.

Add cooked tomatillos to beef and broth; cook at a slow boil for 30 minutes. Add nopalitos, roasted chili peppers and cilantro; heat to serve.

Makes 6 servings.