Brown bacon in a large skillet; drain and set aside, reserving grease.

Brown round steak in the same skillet.

Transfer browned round steak and bacon pieces to a large stockpot.

Stir in canned tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos, and diced pickled cactus.

Heat to a simmering point.

In the same skillet, sauté chopped onions in half of the reserved bacon grease until transparent.

Add sautéed onions to the stockpot.

Repeat the sautéing process with chopped green bell peppers and add them to the stockpot.

Stir in minced parsley, ground coriander, minced garlic, ground cumin, cayenne pepper, dried oregano, paprika, salt, freshly ground black pepper, lemon juice, and mild chili powders.

Cook over low heat for 1 hour, stirring occasionally to prevent sticking.

Sprinkle masa harina over the chili and stir well to combine.

Simmer covered for 4 hours, allowing the flavors to meld together.

Garnish each serving with sour cream and shredded cheese.