Arizona Hatch Chili Recipes
ARIZONA ROADHOUSE CHILI
The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 12h30m
Yield 8
Number Of Ingredients 21
Steps:
- Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 53 g, Cholesterol 42 mg, Fat 8.3 g, Fiber 17.5 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 1138.8 mg, Sugar 9.7 g
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