Recipe - Chili Powder Spice

Jim Vorheis
1 pound Smoked bacon, cut into
3/8inch pieces
4 pound Round steak, cut into
1/4inch cubes
56 ounce Canned tomatoes
15 ounce Can tomato sauce
6 ounce Can tomato paste
7 ounce Can minced green chilies
2 tablespoon Diced jalapeno peppers
(optional)
4 ounce Can minced , pickled cactus,
drained (optional)
2 cup Chopped onions
2 cup Chopped green bell pepper
1 cup Minced fresh parsley
2 teaspoon Ground coriander
3 Cloves garlic, minced
8 teaspoon Ground cumin
1 teaspoon Cayenne pepper
One fourth teaspoon Dried oregano
One fourth teaspoon Paprika
2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice
2 tablespoon Mild chili powder
One half teaspoon Mediumhot chili powder
One half cup 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini