Print Friendly Recipe
- Prickly Pear
Serves/Makes:8 or more
- 2 lbs (.9 kg). ground beef
- 1/2 large onion, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 large cloves garlic, minced
- 1-1/2 tsp (7 ml) sea salt
- 2 12 oz (336 grm). cans beer (I use Coors)
- 2 4 oz (112 grm). cans diced green chiles
- 2 28 oz (784 grm). cans crushed tomatoes
- 1 tbsp (15 ml) sugar
- 1/4 tsp (1 ml) coarse black pepper
- 2-1/2 tbsp (35 ml) chile powder
- 1/2 tsp (2 ml) cumin
- 2 cups (475 ml) water
- 1/4 tsp (1 ml) crushed red pepper
- 1 30 oz (840 grm). can pinto beans
- 2 15 oz (420 grm). cans red kidney beans
- 1 15 oz (420 grm). can Navy or Great Northern beans
- sharp chedder cheese, grated (optional)
- flour tortillas (optional)
- Brown meat in salt.
- Saute vegetables in small amount of oil and add to cooked meat.
- Then add rest of ingredients--except for the beans--and simmer for a couple of hours.
- Add beans during last 30-45 minutes of cooking time.
- I developed this recipe over a period of several years. It has become a favorite with family and friends. I usually serve it with grated sharp cheddar on top of each bowl and warmed & buttered flour tortillas folded on the side.
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