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Arizona Roadhouse Chili

Arizona Roadhouse Chili

  • Prep

    20 m
  • Cook

    4 h 10 m
  • Ready In

    12 h 30 m
Chef Karen Calabro

Chef Karen Calabro

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  1. Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  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.
  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.
  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

linda2d
1

linda2d

1/22/2013

*This recipe has a missing ingredient of 1.5qts of water as written by the author. (I checked her personal recipe as submitted). It worked a lot better once I found that. I made this as written with the exception of ground pork instead of beef. It's very heavy on vegetables and the meat seems to nearly disappear in the finished product. It looked like vegetable soup and the texture was very different than any chili I've made/had. Others liked it more than I did or I would be giving it a three star. Chili is so regional though. I was a little worried about the heat from the description but took it as a challenge and used all the peppers and the hot sauce. We didn't think it was too hot but it was definitely something I would have to tone down for company. I can't imagine how, but it seemed to lack depth. I got about 10 cups out of a half batch.

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