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Chili Primero Recipe

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This recipe for Chili Primero is from For Jen and Andy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One pound of smoked bacon cut into 3/8 inch pieces
4lbs. round steak cut into 1/4 inch cubes
2 28-ounces cans tomatoes
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
2 tbsp. diced jalapeņo peppers
1 4 ounce can pickled cactus drained (optional)
2 cups chopped onion
2 cups chopped green pepper
2 tesp ground coriander
3 cloves minced garlic
1 cup minced fresh parsley
8 tesp ground cumin
1 tesp cayenne pepper
1/4 tesp dried oregano
1/4 tesp paprika
2 teaspoons salt
1 tesp freshly ground pepper
1 Tbsp fresh lemon juice
2 Tbsp mild chili powder
1/2 tesp hot chili powder
1/2 cup masa harina ( corn flour)

Garnish
sour creme
shredded cheddar or Monterey jack cheese
Directions:
Directions:
In a large skillet brown bacon, drain and set aside
Reserve grease
In the same skillet brown meat. Put bacon and steak into a large stockpot. Stir into tomatoes with liquid, tomato sauce, tomato paste, green chills, jalapeņos and cactus. Heat to simmering. In the same skillet saute onions, in 1/2 reserved bacon grease until transparent. Add to stock pot. 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 mesa harina over soup and stir. simmer covered for 4 hours. Garnish each serving with cheese and sour creme
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Classic Texas Chili--No beans!
Serve with corn bread

 

 

 

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