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.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 393 Calories

Ingredients

• 2 teaspoons salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 6 cloves garlic, minced
• 2 tablespoons hot pepper sauce
• 1 teaspoon ground coriander
• 1 ½ tablespoons ground cumin
• 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
• 2 teaspoons masa harina flour (Mexican corn masa mix) (Optional)

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.