Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-(optional)
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 ts Cayenne pepper
1/4 ts Dried oregano
1/4 ts Paprika
2 ts Salt
1 ts 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)
Garnish:
Sour cream
Shredded Cheddar cheese
Shredded Monterey Jack
-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.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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