Source:

Prickly Pear

Serves/Makes:8 or more

Ingredients

• 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)

Preparation

• 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.

Comments

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.