| | 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 |
