Red bell peppers, jalapeno peppers, Anaheim chile peppers, poblano chile peppers, and Guajillo chili powder combine to deliver heat and flavor to this Arizona-style chili.
Preparation Time
20 mins
Cooking Time
4 hr 10 mins
Total Time
4 hr 30 mins
Calories
393 Calories
Recipe Instructions
Step 1
Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
2 teaspoons salt
1 teaspoon dried oregano
6 cloves garlic, minced
2 tablespoons hot pepper sauce
1 teaspoon ground coriander
4 jalapeno peppers, seeded and minced
2 red bell peppers, diced
1 pound dried pinto beans
3 cups diced celery
2 poblano peppers, seeded and diced
1 tablespoon beef bouillon granules
Water, as needed
3 carrots, peeled and diced
2 large sweet onions, diced
1 pound 90%-lean ground beef
2 Anaheim peppers, seeded and diced
1 quart diced tomatoes
2 tablespoons guajillo chile powder
0.25 teaspoon ground cinnamon
1.5 tablespoons ground cumin
2 teaspoons masa harina flour (Mexican corn masa mix)
