Pondfrogs Prickly Pear Cactus Chili

• 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

1. 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.

ground beef, onion, tomatoes, navy beans, cactus pieces, vegetable juice, oregano, ground cumin, cilantro, chili powder, garlic, sugar, paprika, corn, carrot, salt

Taken from www.food.com/recipe/pondfrogs-prickly-pear-cactus-chili-387584 (may not work)