CHILIS TUCSON RECIPES

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TUCSON CHILI RECIPE - FOOD.COM



Tucson Chili Recipe - Food.com image

A simple and very tasty recipe for chili. I have seen many recipies come close to this one and everytime the recipie is not followed to the exact ingredient it falls short of this perfect balance. Great for Tailgating!

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

2 lbs ground sirloin
1 (8 ounce) can tomato sauce
2 cups water
3 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 cups vegetable broth
2 (16 ounce) cans kidney beans (drained)

Steps:

  • Heat olive oil in saucepan over medium heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, broth and tomato paste. Simmer until thickened stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 442.3, FatContent 23.6, SaturatedFatContent 7.8, CholesterolContent 76.9, SodiumContent 852, CarbohydrateContent 27.8, FiberContent 6.1, SugarContent 5.8, ProteinContent 29.7

ARIZONA ROADHOUSE CHILI RECIPE | ALLRECIPES



Arizona Roadhouse Chili Recipe | Allrecipes image

The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes    Chili Recipes    Beef Chili Recipes

Total Time 12 hours 30 minutes

Prep Time 20 minutes

Cook Time 4 hours 10 minutes

Yield 8 servings

Number Of Ingredients 21

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?½ tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
¼ 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

Steps:

  • Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • 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.
  • Drain pinto beans and add to 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. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
  • 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 just before serving.

Nutrition Facts : Calories 392.5 calories, CarbohydrateContent 53 g, CholesterolContent 42 mg, FatContent 8.3 g, FiberContent 17.5 g, ProteinContent 27.4 g, SaturatedFatContent 2.8 g, SodiumContent 1138.8 mg, SugarContent 9.7 g

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