Soup’s On: Stout & Cactus Chili
Ingredients
- 1 large white onion-chopped
- 1 medium bell pepper-chopped
- 1 jalapeno-seeded & chopped
- 2 garlic cloves-minced
- 1 lbs. ground beef
- 2 cactus paddles-scraped & chopped
- 12-16 oz. stout (like Guinness)
- 1-28 oz can crushed tomatoes or 1 qt home-canned tomatoes-pureed
- 1 c beef broth
- 1 TBSP chili powder
- 1 TBSP ground cumin
- 1/2-1 tsp cayenne
- 2 tsp chipotle powder
- 2 tsp salt
- 1 tsp ground black pepper
- 1 can pinto beans-drained
- 1 can kidney beans-drained
Instructions
- In a large soup pot, brown ground beef over medium-high heat. When beef is almost done, add chopped onion, bell pepper, garlic, and cactus. Continue browning for 5 minutes or until veggies start to soften. Add beer, beef broth, tomatoes, and seasonings. Bring to a boil, stirring frequently. Reduce heat, cover, and simmer for 10 minutes. Add beans and continue simmering for 30 minutes, stirring frequently to prevent burning. If mixture thickens too much, add a little water.
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