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Cactus Chili Recipe

Name: Thyme Kitchen and Craft Beers CACTUS CHILI Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 cup yellow onion, medium, diced; 3 clove garlic, minced; 1 lb ground beef (or turkey); 4 oz chorizo or spicy sausage (optional); 1 each jalapeño, seeded and minced; 1 can canned diced tomatoes (14.5 oz); 2 tbs tomato paste; 2 cups beef or vegetable broth; 1 can canned pinto beans, drained and rinsed; 1 can canned black beans, drained and rinsed; 2 cups fresh nopal (cactus pads), cleaned and diced (or jarred canned nopales, drained); 1 cup green bell pepper, diced; 1 cup corn kernels (fresh or frozen); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (preferably Mexican oregano); 0.5 tsp ground coriander; 1 tsp sea salt; 0.5 tsp black pepper; 1 tsp light brown sugar or honey (optional, to balance acidity); 1 tbs fresh lime juice; 0.25 cup fresh cilantro, chopped; 0.5 cup shredded cheddar or Oaxaca cheese; 0.5 cup sour cream or Mexican crema; 8 each tortilla chips or warm corn tortillas

Inspired by Thyme Kitchen and Craft Beer

Time55m

Serves4

Make Cactus Chili Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chili Base

2 tbs olive oil

1 cup yellow onion, medium, diced

3 clove Garlic, minced

1 lb ground beef (or turkey)

4 oz chorizo or spicy sausage (optional)

1 each jalapeño, seeded and minced

1 can canned diced tomatoes (14.5 oz)

2 tbs tomato paste

2 cups beef or vegetable broth

1 can canned pinto beans, drained and rinsed

1 can canned black beans, drained and rinsed

Cactus (Nopal) and Vegetables

2 cups fresh nopal (cactus pads), cleaned and diced (or jarred canned nopales, drained)

1 cup Green bell pepper, diced

1 cup corn kernels (fresh or frozen)

Spices & Seasonings

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp dried oregano (preferably Mexican oregano)

1/2 tsp Ground coriander

1 tsp sea salt

1/2 tsp black pepper

1 tsp light brown sugar or honey (optional, to balance acidity)

Finishes & Garnish

1 tbs Fresh lime juice

1/4 cup Fresh cilantro, chopped

1/2 cup shredded cheddar or Oaxaca cheese

1/2 cup sour cream or Mexican crema

8 each tortilla chips or warm corn tortillas

Method

Chili Base

Sauté aromatics and brown meat

Heat a large heavy pot or Dutch oven over medium-high heat. Add olive oil. When oil shimmers, add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and minced jalapeño; cook 30–45 seconds until fragrant. Add ground beef and chorizo (if using), breaking meat apart with a spoon. Cook 6–8 minutes until browned and mostly cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper while browning.

Deglaze and build sauce

Push meat to one side, add tomato paste to the cleared area and cook 1 minute to caramelize. Stir tomato paste into meat and vegetables. Add canned diced tomatoes (with juices) and beef or vegetable broth; stir to combine and scrape any browned bits from the bottom of the pot.

Add beans

Add drained pinto and black beans to the pot. Stir to distribute evenly.

Cactus (Nopal) and Vegetables

Prepare cactus if using fresh

If using fresh nopal pads: remove spines with a knife, trim edges, rinse, then dice into 1/2-inch pieces. To reduce sliminess, place diced nopales in a bowl, sprinkle with 1/2 tsp salt, toss and let sit for 10 minutes, then rinse and drain. If using jarred or canned nopales, drain and rinse well; proceed to next step.

Add cactus and vegetables

Add the prepared nopales, diced green bell pepper, and corn kernels to the simmering chili. Stir to combine.

Spices & Seasonings

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, oregano, ground coriander, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and brown sugar or honey if using. Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and simmer 20–25 minutes, stirring occasionally, until flavors meld and cactus is tender. If chili seems too thick, add up to 1/2 cup additional broth or water and adjust seasoning.

Finishes & Garnish

Finish and serve

Remove from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust salt, pepper, or acidity as needed. Ladle chili into bowls and top with shredded cheese and a dollop of sour cream or crema. Serve with tortilla chips or warm corn tortillas on the side.