Cactus Chili Recipe With Corn

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PONDFROGS PRICKLY PEAR CACTUS CHILI



Pondfrogs Prickly Pear Cactus Chili image

who'da thought prickly pear cactus plants would be delicious! I tried cactus chili at a restaurant and loved it. they taste a bit like green beans. I tried to duplicate it at home and think I came pretty close. my 14 yr old son loves it!I I can't find fresh cactus (flat pad nopales) in my area but I did find some already prepared in a jar at a grocery store in the mexican food isle. if you use fresh you need to clean/cook them first (you can google how to prepare fresh cactus). this chili is not very spicy so if you like it hot use more chili powder. I like v8 vegetable juice and fresh tomatoes but can be made with tomato juice and diced canned tomatoes. it's a very simple recipe that can be altered easily for taste preferences. I am thinking I may try it with ground turkey or chicken sometime. I think it would also be good with no meat for a vegetarian meal. freezes well. makes a large pot.

Provided by pondfrogs

Categories     Meat

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1/2 medium onion
2 large tomatoes (or 1 lg can diced tomatoes)
16 ounces navy beans (can)
1 cup cactus pieces
46 ounces vegetable juice
1 teaspoon Mexican oregano (or regular oregano)
1 teaspoon ground cumin
1/2 teaspoon cilantro
1 teaspoon chili powder (or to taste)
2 teaspoons garlic (diced)
1 tablespoon sugar
1 teaspoon Hungarian paprika (or regualr paprika)
2 cups corn (canned or frozen or fresh)
1 cup carrot (diced fresh or frozen or cannned)
salt or pepper

Steps:

  • brown ground beef with diced onion in pan. drain fat and place meat into large pot. if using jarred cactus drain/dice into bite-sized pieces and add to cooked meat. add diced fresh tomatoes (or can of diced tomatoes). add all other ingredients. stir well. simmer on stovetop or oven set at 325 degrees for a couple of hours stirring frequently. can also be placed in crockpot set at low and cooked until ready. if using fresh vegetables allow for additional cooking time.

Nutrition Facts : Calories 425.8, Fat 18.3, SaturatedFat 6.8, Cholesterol 77.1, Sodium 672.3, Carbohydrate 38.7, Fiber 9.8, Sugar 10.7, Protein 28.9

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