Arizona Roadhouse Chili

Method4 steps · about 13 hr

1. 1

   Step 1: Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.

   Uses 1 pound dried pinto beans · Cool water to cover beans for soaking

2. 2

   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.

   Uses 1 pound 90%-lean ground beef

3. 3

   Step 3: Drain the soaked pinto beans and add them to the browned beef in the stockpot. Add the onions, celery (3 cups), carrots (3), garlic (6 cloves), red bell peppers (2), jalapeños, Anaheim peppers (2), poblanos, tomatoes (1 quart), guajillo chile powder (2 tablespoons), cumin (1 ½ tablespoons), oregano, coriander (1 teaspoon), cinnamon (¼ teaspoon) and hot pepper sauce (2 tablespoons). Add water as needed to keep the beans and vegetables immersed throughout cooking. Simmer over medium-low heat for about 3 hours.

   Uses Soaked and drained pinto beans · Browned drained 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

4. 4

   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 (2 teaspoons) just before serving.

   Uses Simmering bean and beef chili · 1 tablespoon beef bouillon granules · Additional water as needed to keep the chili ingredients immersed · 2 teaspoons masa harina flour (Mexican corn masa mix) (optional) · 2 teaspoons salt