1 c Wheat kernels,whole

1/4 c Lard

2 Onions

1 1/2 lb Beef,coarse grind

2 tb Red chile,hot,ground

2 tb Red chile,mild,ground

3 Garlic cloves

1/2 ts Oregano,dried,pref. Mexican

2 ts Cumin

1 ts Salt

1/2 ts Chile caribe

8 oz Green chiles,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 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.~