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Arizona Spicy Roadhouse Chili

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PREP TIME
20 min
COOKING TIME
250 min
TOTAL TIME
750 min
SERVINGS
8 servings
Dinner Southwestern
Arizona Spicy Roadhouse Chili
Ingredients
  • 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 1/2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/4 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
Instructions
1
Begin by submerging pinto beans in a substantial container and enveloping them with several inches of cool water; allow the mixture to rest for 8 hours or overnight.
2
Heat and stir beef in a large stockpot over medium-high heat until it becomes crumbly, evenly browned, and no longer pink, taking approximately 7 to 10 minutes. Remove the cooked beef from the pot and discard any excess grease.
3
Drain the pinto beans and combine them with the cooked beef in the 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. Lower the heat to medium-low and cook the mixture at a gentle simmer for about 3 hours.
4
Introduce beef granules into the chili and continue to cook it until the beans become very tender and disintegrate easily, taking an additional 1 to 3 hours. Periodically add water as needed to keep the beans and vegetables submerged in liquid.
5
If desired, thicken the chili with masa harina to achieve a thicker texture. Season the dish with salt just before serving.