Spicy Arizona Desert Beef Chili
Rich and spicy Arizona-style beef chili without beans—pure hearty goodness!
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 jalapeño peppers optional
- 1 can beer
Instructions
- Heat the vegetable oil in a large heavy skillet over medium heat.
- Add the garlic, onions, and green bell pepper.
- Sauté for 5–7 minutes, until softened.
- Add the chopped beef and lightly brown on all surfaces.
- Drain off excess fat if necessary.
- Stir in the cumin, oregano, chili powder, tomatoes, jalapeños (if using), and beer.
- Cover the skillet, slightly tilting the lid to let steam escape, and simmer for 1 hour or longer.
- Stir often to prevent sticking and skim off any fat that rises to the surface.
- Once done, let the chili sit tightly covered for an hour before serving to enhance the flavors.
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 with a bold Syrah or Zinfandel for a robust complement to the chili’s hearty and spicy flavors.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 20 g | Fiber: 3.5 g | Sugar: 6 g | Salt: 450 g
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