Arizona Desert Beef Chili

Cooking Time:1 hour 15 minutes
Share on Facebook Print Recipe


  • large heavy skillet


  • 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


  • 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.

Wine Advice:

Pair this robust beef chili with a bold red wine such as Syrah or Zinfandel. The wine’s rich fruitiness and peppery notes will complement the hearty flavors of the chili while providing a satisfying contrast.
Course Beef / Chili / Main Dish