Chili Primero Recipe

Chili Primero Recipe


1 lb of bacon (smoked); cut to 3/8-inch pieces
4 lbs of steak (round); cut to 1/4-inch cubes
56 oz tomatoes (canned)
15 oz of tomato sauce (canned)
6 oz of tomato paste (canned)
7 oz of chilies (green, canned); diced
2 Tbsps of peppers (jalapenos); diced
4 oz of pickled cactus (canned); drained, diced
2 c of onions; chopped
2 c of bell pepper (green); chopped
1 c of parsley (fresh); minced
2 tsps of coriander (ground)
3 pcs of garlic cloves; minced
1 tsp of pepper (cayenne)
8 tsps of cumin (ground)
1/4 tsp of oregano (dried)
2 tsps of salt
1/4 tsp of paprika
1 tsp of black pepper (freshly ground)
1 Tbsp of juice (freshly squeezed lemon)
2 Tbsps of chili powder (mild)
1/2 tsp of chili powder (medium-hot)
1/2 c of flour (Masa Harina, corn)

For the Garnish:
Sour cream
Cheese (Cheddar); shredded
Cheese (Monterey Jack); shredded


Brown the bacon inside a skillet; drain then set on the side, save its oil. Brown the steak (use same skillet). Place bacon and browned steak inside a stockpot. Add tomatoes together with its liquid, paste, tomato sauce, jalapenos, pickled cactus, and green canned chilies; heat until simmering.

Saute the onions and green bell peppers (use same skillet) in half of the saved bacon oil till they become tender; add onto the stockpot. Add parsley, garlic, coriander, cumin, oregano, cayenne, paprika, pepper, salt, (chili) powders, and (lemon) juice; stir thoroughly.

Cook above gentle heat, at about an hour while stirring frequently to avoid sticking. Sift over corn flour; stir thoroughly.

Let it simmer for four hours, covered. Serve hot with cheeses and sour cream.

Chili Primero Recipe

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