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
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.8mg||0 %|
|Sodium 827.9mg||29 %|
|Potassium 1528.4mg||40 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 29.2g|
|Protein 8.1g||12 %|
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Calories per serving: 187
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