Nopalitos Con Chili (Cactus)

• 4 small nopalitos (should be firm 5 inch in diameter size, top sprouts of prickly pear cactus plant)
• 3/4 lb chuck (chuck steak)
• 1 tablespoon vegetable oil
• 1 med.-size onion, chopped (1/2 c.)
• 1/4 cup chopped green pepper
• 1 large garlic clove, minced
• 1 tablespoon chili powder
• 1 cup tomato puree (29 oz. can)
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon leaves oregano, crumbled
• 1 (15 ounce) can kidney beans (optional)

1. Wash nopalitos, watch for small thorns, use potato peeler to smooth over and remove sprouting thorns. Cut nopalitos into small cubes, wash again, drain. Set aside.
2. Brown steak in oil after you have cut it into 1/2 inch cubes. Use large skillet. Remove cubes with slotted spoon as they brown. Add onions, green peppers and garlic; saute stirring often, until tender. Add nopalitos to mixture, cook 3 minutes. Sprinkle chili powder over mixture; cook and stir one minute.
3. Return meat to skillet; add tomatoes, water, salt and oregano; bring to boiling. Lower heat; cover; simmer 30 minutes, stirring occasionally.
4. Drain beans, reserving about half the liquid. Add beans and reserved liquid to skillet; simmer, uncovered, 15 minutes.

nopalitos, chuck, vegetable oil, onion, green pepper, garlic, chili powder, tomato puree, water, salt, leaves oregano, kidney beans

Taken from www.food.com/recipe/nopalitos-con-chili-cactus-349965 (may not work)