Arizona Roadhouse Chili

Name: Arizona Roadhouse Chili
Prep time: 20 min
Cook time: 250 min
Total time: 750 min
Ingredients: 1 pound dried pinto beans; 1 pound 90%-lean ground beef; 2 large sweet onions, diced; 3 cups diced celery; 3 carrots, peeled and diced; 6 cloves garlic, minced; 2 red bell peppers, diced; 4 jalapeno peppers, seeded and minced; 2 Anaheim peppers, seeded and diced; 2 poblano peppers, seeded and diced; 1 quart diced tomatoes; 2 tablespoons guajillo chile powder; 1.5 tablespoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 0.25 teaspoon ground cinnamon; 2 tablespoons hot pepper sauce; 1 tablespoon beef bouillon granules; water, as needed; 2 teaspoons masa harina flour (Mexican corn masa mix); 2 teaspoons salt

3.8

(4)

3 Reviews

2 Photos

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.

Submitted by Karen Barris Calabro

Published on April 3, 2019

Prep Time:

20 mins

Cook Time:

4 hrs 10 mins

Additional Time:

8 hrs

Total Time:

12 hrs 30 mins

Servings:

Yield:

8 servings

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Ingredients

1 pound dried pinto beans
1 pound 90%-lean ground beef
2 large sweet onions, diced
3 cups diced celery
3 carrots, peeled and diced
6 cloves garlic, minced
2 red bell peppers, diced
4 jalapeno peppers, seeded and minced
2 Anaheim peppers, seeded and diced
2 poblano peppers, seeded and diced
1 quart diced tomatoes
2 tablespoons guajillo chile powder
1 ½ tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
2 tablespoons hot pepper sauce
1 tablespoon beef bouillon granules
water, as needed
2 teaspoons masa harina flour (Mexican corn masa mix) (Optional)
2 teaspoons salt

Directions

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.

Cook's Note:

If you're cooking this in a crock pot, keep heat on high and cook uncovered for 8 to 10 hours instead. Add beef base in the final hour if desired. It is not necessary, but I always use it.

Nutrition Facts (per serving)

393	Calories
8g	Fat
53g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 393
% Daily Value *
Total Fat 8g	11%
Saturated Fat 3g	14%
Cholesterol 42mg	14%
Sodium 1139mg	50%
Total Carbohydrate 53g	19%
Dietary Fiber 18g	63%
Total Sugars 10g
Protein 27g	55%
Vitamin C 95mg	106%
Calcium 176mg	14%
Iron 8mg	47%
Potassium 1329mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.