Arizona Chili

by on February 20, 2012 » Add the first comment.
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  • 2 large red onions (diced)
  • 2 LBS meat (or four patties)
  • 2 TBL Olive oil
  • 1 Carrot
  • 1 Red bell pepper
  • 1 Can dark kidney beans (drained, not rinsed)
  • 1 Can light kidney beans (drained, not rinsed)
  • 1 Can black beans (drained, not rinsed)
  • 1 Entire hand of garlic (coarsely chopped)
  • 1 TBL chili powder, cayenne pepper powder or sauce
  • 1 TBL coriander
  • 1 TBL oregano
  • 1 6 OZ can tomato puree (Hunts or Progresso)
  • 1 15 OZ can diced tomatoes
  • 1 15 OZ can tomato sauce


  1. Some night earlier, grill four extra hamburger patties – leftovers
    or use ground beef and  brown it in a skillet
  2. Break apart meat
  3. Saute onions in olive oil
  4. Add cumin, coriander, oregano and peppers to onions
  5. Cook 5 minutes
  6. Drain beans and add to the mixture
  7. Heat mixture throughout
  8. Add tomato products and everything else except the meat, and heat mixture
  9. Cover and simmer for 1 hour
  10. Add meat, uncover, and simmer for another hour to reduce liquid
  11. Serve with Grandpa’s Cornbread


  • Use ground 80/20 chuck rather than hamburger – grind on a coarse grind.
  • Use ground turkey or chicken rather than hamburger
  • Use half ground lamb
  • Use several link sausages

Find more like this: Meat to Eat RED, New Life for Old Food, Stews and Soups

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