Chili Primero

6 Servings

1 lb smoked bacon, cut into 3/8-inch pie, ces
4 lb round steak, cut into 1/4-inch cube, s
56 oz tomatoes, Canned
15 oz can tomato sauce
6 oz can tomato paste
7 oz can green chilies, Diced
2 T jalapeno peppers, Diced (optional)
4 oz can diced, pickled cactus, drained, (optional)
2 c onions, Chopped
2 c green bell pepper, Chopped
1 c fresh parsley, Minced
2 t coriander, Ground
3 cloves garlic, minced
8 t cumin, Ground
1 t cayenne pepper
1/4 t oregano, Dried
1/4 t paprika
2 t salt
1 t black pepper, Freshly Ground
1 T fresh lemon juice
2 T mild chili powder
1/2 t medium-hot chili powder
1/2 c masa harina (corn flour)
1 garnish
1 sour cream
1 cheddar cheese, Shredded
1 monterey jack, Shredded cheese
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.