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

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.