Name: Arizona Roadhouse Chili
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dried pinto beans - 1 pound; 90%-lean ground beef - 1 pound; Sweet onions, diced - 2 large; Diced celery - 3 cups; Carrots, peeled and diced - 3; Garlic, minced - 6 cloves; Red bell peppers, diced - 2; Jalapeno peppers, seeded and minced - 4; Anaheim peppers, seeded and diced - 2; Poblano peppers, seeded and diced - 2; Diced tomatoes - 1 quart; Guajillo chile powder - 2 tablespoons; Ground cumin - 1 ½ tablespoons; Dried oregano - 1 teaspoon; Ground coriander - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Hot pepper sauce - 2 tablespoons; Beef bouillon granules - 1 tablespoon; Water, as needed - 1 tablespoon; Masa harina flour (Mexican corn masa mix) (Optional) - 2 teaspoons; Salt - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Arizona Roadhouse Chili

1. Dried pinto beans - 1 pound

2. 90%-lean ground beef - 1 pound

3. Sweet onions, diced - 2 large

4. Diced celery - 3 cups

5. Carrots, peeled and diced - 3

6. Garlic, minced - 6 cloves

7. Red bell peppers, diced - 2

8. Jalapeno peppers, seeded and minced - 4

9. Anaheim peppers, seeded and diced - 2

10. Poblano peppers, seeded and diced - 2

11. Diced tomatoes - 1 quart

12. Guajillo chile powder - 2 tablespoons

13. Ground cumin - 1 ½ tablespoons

14. Dried oregano - 1 teaspoon

15. Ground coriander - 1 teaspoon

16. Ground cinnamon - ¼ teaspoon

17. Hot pepper sauce - 2 tablespoons

18. Beef bouillon granules - 1 tablespoon

19. Water, as needed - 1 tablespoon

20. Masa harina flour (Mexican corn masa mix) (Optional) - 2 teaspoons

21. Salt - 2 teaspoons

How to cook deliciously - Arizona Roadhouse Chili

1. Stage

Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.

2. Stage

Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.

3. Stage

Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.

4. Stage

Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.