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