1 c  Whole wheat kernels
1/4 c  Lard
2    Onions
1 1/2 lb Ground Beef
2 tb Ground Red hot chili
2 tb Ground red mild chili
3    Garlic cloves
1/2 ts Oregano
2 ts Cumin
1 ts Salt
1/2 ts Chile caribe
8 oz Green chiles; diced
8 oz Tomato paste
32 oz Tomato juice

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.
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. 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. 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.