Chili Primero is a legendary American Southwestern dish known for its deep, complex flavors and hearty texture. This recipe combines smoked bacon and tender cubes of round steak, simmered for hours to develop a robust, savory base. The addition of masa harina gives the chili a unique, silky thickness that distinguishes it from standard tomato-based chilis. Packed with diced green chilies, jalape&# 195;±os, and a blend of warm spices like cumin, coriander, and oregano, every spoonful delivers a perfect balance of heat and smoke. ItâÂÂs an ideal comfort food for cold evenings, tailgates, or family gatherings where a substantial, flavorful main course is required. Serve it hot, garnished with sour cream and shredded cheese for the full experience.
Chili Primero
Description
Chili Primero is a legendary American Southwestern dish known for its deep, complex flavors and hearty texture. This recipe combines smoked bacon and tender cubes of round steak, simmered for hours to develop a robust, savory base. The addition of masa harina gives the chili a unique, silky thickness that distinguishes it from standard tomato-based chilis. Packed with diced green chilies, jalape&# 195;±os, and a blend of warm spices like cumin, coriander, and oregano, every spoonful delivers a perfect balance of heat and smoke. ItâÂÂs an ideal comfort food for cold evenings, tailgates, or family gatherings where a substantial, flavorful main course is required. Serve it hot, garnished with sour cream and shredded cheese for the full experience.Ingredients
Directions
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Cut the smoked bacon into 1/8-inch pieces.
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Cut 4 lbs of round steak into 1/4-inch cubes.
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In a large skillet, brown the bacon over medium heat until crisp.
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Drain the bacon, reserving the grease, and set the bacon aside.
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In the same skillet with the reserved grease, brown the cubed round steak in batches.
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Transfer the browned steak and bacon pieces to a large stockpot.
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Add 56 oz canned tomatoes (with liquid), 15 oz tomato sauce, 6 oz tomato paste, 7 oz diced green chilies, 2 tbsp diced jalapeños, and 4 oz drained pickled cactus (optional) to the pot.
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Heat the mixture in the stockpot until it begins to simmer.
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In the same skillet used for the meat, sauté 2 cups chopped onions in 1/2 cup of the reserved bacon grease until transparent.
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Add the sautéed onions to the stockpot.
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Return the skillet to heat and sauté 2 cups chopped green bell peppers until softened, then add to the stockpot.
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Stir in 1 cup minced fresh parsley, 2 tsp ground coriander, 3 cloves minced garlic, 8 tsp ground cumin, 1 tsp cayenne pepper, 1/4 tsp dried oregano, 1/4 tsp paprika, 2 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp fresh lemon juice, 2 tbsp mild chili powder, and 1/2 tsp medium-hot chili powder.
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Cook over low heat for 1 hour, stirring occasionally to prevent sticking.
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Sprinkle 1/2 cup masa harina over the chili and stir thoroughly to incorporate, ensuring no lumps remain.
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Cover the stockpot and simmer on low heat for 4 hours, stirring occasionally, until the meat is tender and the flavors are melded.
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Serve hot, garnishing each portion with sour cream, shredded Cheddar cheese, and shredded Monterey Jack cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 614.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 15.9g80%
- Cholesterol 52.2mg18%
- Sodium 1948.8mg82%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.6g
- Protein 42.0g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
