Chili Primero
Ingredients| 1 jim vorheis 1 lb smoked bacon, cut into 3/8-inch pie, ces 4 lb round steak, cut into 1/4-inch cube, s 56 oz canned tomatoes 15 oz can tomato sauce 6 oz can tomato paste 7 oz can diced green chilies 2 tbsp diced jalapeno peppers (optional) 4 oz can diced, pickled cactus, drained, (optional) 2 cup chopped onions 2 cup chopped green bell pepper 1 cup minced fresh parsley 2 tsp ground coriander 3 cloves garlic, minced 8 tsp ground cumin 1 tsp cayenne pepper 1/4 tsp dried oregano 1/4 tsp paprika 2 tsp salt 1 tsp freshly ground black pepper 1 tbsp fresh lemon juice 2 tbsp mild chili powder 1/2 tsp medium-hot chili powder 1/2 cup masa harina (corn flour) 1 garnish: 1 sour cream 1 shredded cheddar cheese 1 shredded monterey jack cheese |
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In large skillet, brown bacon; drain and set aside, reserving grease.
In same skillet, brown round steak. Put browned round steak and bacon
pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce,
tomato paste, green chilies, jalapenos and cactus. Heat to simmering.
In same skillet, saute onions in 1/2 reserved bacon grease until
transparent. Add to stockpot. Repeat with green peppers. Stir in
parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika,
salt, pepper, lemon juice and chili powders. Cook over low heat for 1
hour, stirring occasionally to prevent sticking. Sprinkle masa
harina over soup and stir. Simmer covered for 4 hours. Garnish each
serving with sour cream and shredded cheese.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Servings:
6
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