*  Exported from  MasterCook  *
                               CHILI PRIMERO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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       tb           Diced jalapeno peppers
    4       oz           Can diced, pickled cactus,
                         -drained (optional)
    2       c            Chopped onions
    2       c            Chopped green bell pepper
    1       c            Minced fresh parsley
    2       ts           Ground coriander
    3                    Cloves garlic, minced
    8       ts           Ground cumin
    1       t            Cayenne pepper
      1/4   ts           Dried oregano
      1/4   ts           Paprika
    2       ts           Salt
    1       t            Freshly ground black pepper
    1       tb           Fresh lemon juice
    2       tb           Mild chili powder
      1/2   ts           Medium-hot chili powder
      1/2   c            Masa harina (corn flour)
                         Sour cream
                         Shredded Cheddar cheese
                         Shredded Monterey Jack
   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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