Chili Primero
Chili Primero recipe
Yield
6 servingsPrep
15 minCook
5 hrsReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
smoked |
|
| 4 | pounds |
beef, round steak
cut up |
|
| 56 | ounces |
tomatoes, canned
|
|
| 15 | ounces |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| 7 | ounces |
green chili peppers
|
|
| 2 | tablespoons |
jalapeño pepper
diced |
|
| 4 | ounces |
cactus
pickled, diced |
* |
| 2 | cups |
onions
chopped |
|
| 2 | cups |
green bell peppers
chopped |
|
| 1 | cup |
parsley leaves
minced |
|
| 2 | teaspoons |
coriander
ground |
|
| 3 | cloves |
garlic
minced |
|
| 8 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
paprika
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
mild chili powder
|
* |
| ½ | cup |
masa harina
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
smoked |
|
| 1.8 | kg |
beef, round steak
cut up |
|
| 1618.4 | ml/g |
tomatoes, canned
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 202.3 | ml/g |
green chili peppers
|
|
| 3E+1 | ml |
jalapeño pepper
diced |
|
| 115.6 | ml/g |
cactus
pickled, diced |
* |
| 473 | ml |
onions
chopped |
|
| 473 | ml |
green bell peppers
chopped |
|
| 237 | ml |
parsley leaves
minced |
|
| 1E+1 | ml |
coriander
ground |
|
| 3 | cloves |
garlic
minced |
|
| 4E+1 | ml |
cumin
ground |
|
| 5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
paprika
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
mild chili powder
|
* |
| 118 | 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.
