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Chili Primero

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Submitted by Dani.E

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

YIELD

6 servings

PREP

15 min

COOK

5 hrs

READY

5 hrs

Chili primero is the kind of weekend chili that demands time, not labor, with a four-hour simmer that turns chunks of round steak into fork-tender, sauce-coated bites. The recipe pulls a clever move by browning the bacon first, then using the rendered grease to crisp the round steak and sweat the onions and peppers, layering smoke and savor at every stage. Pickled cactus is the unexpected ingredient that makes this version distinctive, lending a slight pickly tang you don’t find in standard Texas chili. The combo of green chiles, jalapeños, cayenne, and chili powder builds heat from multiple directions, while a long list of spices including cumin, coriander, and oregano deepens the base. Masa harina goes in for the last four hours, where it slowly thickens the chili and adds that distinct corn-tortilla flavor that ties every spoonful together. Top with sour cream and shredded cheese, and have warm flour tortillas or cornbread ready to mop up.

Pro Tips

  • Brown the round steak in batches as it comes out of the bacon grease, crowding the pan steams instead of sears and loses the maillard flavor.
  • Stir the chili occasionally during the four-hour simmer, masa harina settles on the bottom and will scorch if left undisturbed for too long.
  • Use real masa harina, not cornmeal, the corn-tortilla flavor and binding power are different and corn meal makes the chili gritty.
  • Make it a day ahead, the flavors deepen and round out overnight, and the chili tastes noticeably better the second day.

Variations

  • Substitute beef chuck for the round steak if you want richer, fattier meat that breaks down further in the long simmer.
  • Skip the cactus if hard to find and add an extra cup of chopped poblano peppers for a similar mild-veggie effect.
  • Stir in a square or two of unsweetened chocolate at the end for a Mexican-mole undertone.

Ingredients

1 453.6
POUND G BACON
smoked
4 1.8
POUNDS KG BEEF, ROUND STEAK
cut up
56 1618.4
OUNCES ML/G TOMATOES, CANNED
15 433.5
OUNCES ML/G TOMATO SAUCE
6 173.4
OUNCES ML/G TOMATO PASTE
7 202.3
OUNCES ML/G GREEN CHILI PEPPER
2 30
TABLESPOONS ML JALAPEÑO PEPPER
diced
4 115.6
OUNCES ML/G CACTUS
pickled, diced *
2 473
CUPS ML ONIONS
chopped
2 473
CUPS ML GREEN BELL PEPPER
chopped
1 237
CUP ML PARSLEY LEAVES
minced
2 10
TEASPOONS ML CORIANDER
ground
3 3
CLOVES CLOVES GARLIC
minced
8 40
TEASPOONS ML CUMIN
ground
1 5
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML PAPRIKA
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
freshly ground
1 15
TABLESPOON ML LEMON JUICE
2 30
TABLESPOONS ML MILD CHILI POWDER *
½ 118
CUP ML MASA HARINA *

Directions

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, sauté onions in ½ 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.

* not incl. in nutrient facts Arrow up button

Comments


Jennifer

This is from the cookbook Crème de Colorado, and I was researching the origin of this recipe and found it copied. I really want to know more about its history! lol

 

 

Nutrition Facts

Serving Size 913g (32.2 oz)
Amount per Serving
Calories 1186 47% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 262mg 87%
Sodium 3179mg 132%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 34%
Sugars g
Protein 240g
Vitamin A 46% Vitamin C 185%
Calcium 22% Iron 85%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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