Recipe number 14301 is

Chili Primero

The ingredients are:
Jim Vorheis 1 lb Smoked bacon, cut into 3/8-inch pieces 4 lb Round steak, cut into 1/4-inch cubes 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) Garnish: Sour cream Shredded Cheddar cheese Shredded Monterey Jack cheese

The recipe yield is:
6 servings

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


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