Arizona Chili Recipes

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ARIZONA CHILI



Arizona Chili image

Chili recipe that can be made in the crock. This won 3 prize out of 40 chili's. Clipped 20 years ago from some place.

Provided by aronsinvest

Categories     Meat

Time 2h20m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 17

2 lbs ground beef
1 lb stew meat, chopped in bite size pieces
1 diced red onion
1 diced green pepper
5 garlic cloves
2 (26 ounce) cans kidney beans, not drained
1 (26 ounce) can tomatoes
1 jalapeno pepper, chopped
1/2 cup chopped cilantro
1 tablespoon cumin
1 teaspoon black pepper
2 tablespoons chili powder
1 tablespoon oregano
1 tablespoon salt
1 (7 ounce) can green chilies
grated cheese, for topping
flour tortilla, for lining bowls when serving

Steps:

  • Brown the beef and stew meat.
  • After brown add the onion & pepper and garlic and saute.
  • Skim off fat.
  • Add the rest of ingredients and simmer a couple of hours.
  • I make it in the crock pot when I can.
  • When done line a bowl with a tortilla and top with grated cheese and onion.

ARIZONA ROADHOUSE CHILI



Arizona Roadhouse Chili image

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

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)
2 teaspoons salt

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

ARIZONA CHICKEN CHILI



Arizona Chicken Chili image

I got this recipe off of the back of a can of Del Monte tomatoes. It's a real quick dish that can be made in less than 30 minutes.

Provided by LARavenscroft

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes (with peppers and onions)
1 tablespoon chili powder
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1/4 cup fresh cilantro, chopped

Steps:

  • Dice chicken into 1/2 inch chunks.
  • Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
  • Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
  • Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
  • Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
  • Makes 4-1 cup servings.

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