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