Arizona Desert Beef Chili
Equipment
- large heavy skillet
Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves chopped
- 2 onions chopped
- 1 green bell pepper chopped
- 3 pounds beef chopped (not ground)
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 3 tablespoons chili powder
- 10 tomatoes peeled and chopped
- 2 jalapeno peppers optional
- 1 can beer
Instructions
- Heat oil in a large heavy skillet.
- Add garlic, onions, and green pepper.
- Sauté until soft, about 5-7 minutes.
- Add beef and lightly brown on all surfaces.
- Drain off excess fat if necessary.
- Add remaining ingredients and simmer for 1 hour or slightly longer.
- Cover the skillet during cooking, slightly tilting it so steam can escape.
- Stir often to prevent sticking and skim off fat as it rises.
- Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Notes / Tips / Wine Advice:
Serve with cornbread or cheese biscuits.
This chili can be mild or very hot depending on the use of jalapeno peppers. Some chili lovers prefer chili without beans, so this recipe omits them. Inspired by a recipe from a truck driver named Sparky in Arizona, who firmly believed in no-bean chili.
