For a vegetarian option, substitute the ground beef with an equal amount of crumbled plant-based protein or additional beans such as black beans or kidney beans. The intensity of the chili can be adjusted by varying the amount of jalapeno peppers and hot sauce. Remove the seeds and membranes from the jalapenos for a milder flavor. Garnish your chili with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced onions, or avocado slices. The chili tastes even better the next day as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Arizona Roadhouse Chili
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PREP TIME20 mins
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COOK TIME4 hrs 10 mins
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TOTAL TIME12 hrs 30 mins
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SERVING8 People
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VIEWS13
Embark on a culinary journey to the heart of the Southwest with this robust and deeply flavorful chili. A symphony of textures and spices, this chili is a hearty tribute to the open road and the bold flavors of the West.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol42 mg
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Fiber18 g
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Protein27 g
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Saturated Fat3 g
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Sodium1139 mg
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Sugar10 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the pinto beans: In a large container, submerge the pinto beans in several inches of cool water. Allow them to soak for at least 8 hours, or preferably overnight. This crucial step ensures even cooking and tender beans. (8+ hours)
02
StepBrown the beef: In a large, heavy-bottomed stockpot, cook the ground beef over medium-high heat, stirring frequently to break it apart. Cook until the beef is evenly browned and no longer pink. Drain off any excess grease. (7-10 minutes)
03
StepBuild the flavor base: Drain the soaked pinto beans and add them to the stockpot with the browned beef. Incorporate the diced onions, celery, carrots, minced garlic, diced red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, and diced tomatoes. Stir in the guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. (5 minutes)
04
StepSimmer to perfection: Reduce the heat to low, cover, and let the chili simmer gently for approximately 3 hours. This slow simmering allows the flavors to meld and deepen. (3 hours)
05
StepFinal touches: Stir in the beef bouillon granules to enhance the savory depth of the chili. Continue to simmer until the beans are exceptionally tender and easily break apart when pressed. This may take an additional 1 to 3 hours, depending on the beans. Add water as needed to maintain the desired consistency, ensuring the beans and vegetables remain submerged. (1-3 hours)
06
StepThicken and season: If you prefer a thicker chili, gradually stir in the masa harina flour until you reach your desired consistency. Season with salt to taste just before serving. (5 minutes)
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Ashtyn Kessler
Jun 30, 2025I've made chili many times, but this recipe is a game-changer. The best chili I've ever made!
Reba Altenwerth
Jun 29, 2025The depth of flavor is incredible! The combination of spices is perfect.
Alexandrine Goodwingoldner
Jun 20, 2025The masa harina is a great addition! It really thickens the chili nicely.
Pierre Sawayn
Jun 20, 2025I like to add a can of black beans for extra heartiness.
Quinton Schultz
Jun 20, 2025This chili freezes really well, so I always make a double batch.
Kamille Bogisich
Jun 16, 2025Served this at my Super Bowl party, and it was a huge hit!
Graham Ondricka
Jun 5, 2025Thanks for sharing this recipe! It's a definite keeper.
Anita Berge
Jun 5, 2025This chili is amazing! My family loved it, and it's become a new favorite in our house.
Boris Oconnellleuschke
Jun 1, 2025I'm not a huge fan of spicy food, so I reduced the amount of jalapenos, and it was still delicious.