Arizona Desert Chili
Submitted by andie
Chopped beef simmers with tomatoes, jalapeños, and beer for robust Southwestern chili that’s better after resting an hour off the heat.
YIELD
6 servingsPREP
25 minCOOK
65 minREADY
90 minThis Arizona-style chili gets its bold character from beef that’s chopped instead of ground, giving you hearty chunks in every spoonful.
Fresh tomatoes, jalapeños, and a full can of beer create a rich base seasoned with cumin, oregano, and chili powder.
The key is lightly browning the beef without overcooking, then letting it simmer until fork-tender.
Pro Tips
- Have beef chopped into small cubes rather than ground for better texture
- Use lean beef trimmed of fat so you don’t need to drain excess grease
- Tilt the lid slightly while simmering so steam escapes and flavors concentrate
- Let chili sit covered for an hour after cooking for flavors to marry
Ingredients
Directions
- Have beef chopped, not ground.
- Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Sauté until soft, about 5 to 7 minutes.
- Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated.
Lean beef trimmed of all fat should not have an excess amount, however.
- Add remaining ingredients and simmer for 1 hour or slightly Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Comments
