Chili Primero

With the arctic wind approaching, today seemed a good day to make chili. My favorite recipe is Chili Primero, from the 1987 Creme de Colorado cookbook. My friend Donna thinks I'm living out my "biker chick" fantasy by serving chili with cactus in it, and wonders if I add rattlesnake to it as well. (I don't.) Most days when I make this, the recipe is more of a guideline, and I've added beer, wine, or additional veggies for bulk, like celery or zucchini. But NEVER beans. Today I followed the recipe to the letter, and it smells very good in the kitchen!

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	t	Ground coriander
3		Cloves garlic, minced
8	t	Ground cumin
1	t	Cayenne pepper
1/4	t	Dried oregano
1/4	t	Paprika
2	t	Salt
1	t	Freshly ground black pepper
1	T	Fresh lemon juice
2	T	Mild chili powder
1/2	t	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.