Wheat and Meat Chili

1. 1

   In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking.

2. 2

   Add more water as the kernels cook, if necessary.

3. 3

   Melt the suet or lard in a large heavy pot over medium-high heat.

4. 4

   Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.

5. 5

   Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste.

6. 6

   Add this beef-and-spice mixture to the pot with the onions.

7. 7

   Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

8. 8

   Stir in the caribe, green chiles, tomato paste, and tomato juice.

9. 9

   Drain the wheat, reserving the liquid, and stir in the kernels.

10. 10

    Bring to a boil, then lower the heat and simmer uncovered, for 1 hour.

11. 11

    If the chili begins to get too dry, add some of the liquid the wheat was cooked in.

12. 12

    Taste and add just seasonings.

* Per serving · 4 servings · Values may vary.