Soup’s On: Stout & Cactus Chili

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings


  • 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


  1. 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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