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Wheat and Meat Chili

Wheat and Meat Chili Recipe


  • 1 c Wheat kernels, whole
  • 1/4 c Lard
  • 2 Onions
  • 1 1/2 lb. Beef, coarse grind
  • 2 T Red chili, hot, ground
  • 2 T Red chili, mild, ground
  • 3 Garlic cloves
  • 1/2 t Oregano, dried, pref. Mexican
  • 2 t Cumin
  • 1 t Salt
  • 1/2 t Chile caribe
  • 8 oz. Green chilies, diced
  • 8 oz. Tomato paste
  • 32 oz. Tomato juice


  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 large 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 chili, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions.
  4. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
  5. Stir in the caribe, green chilies, tomato paste, and tomato juice.
  6. Drain the wheat, reserving the liquid, and stir in the kernels.
  7. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour.
  8. If the chili begins to get too dry, add some of the liquid the wheat was cooked in.
  9. Taste and adjust seasonings.

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