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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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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