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Arizona Desert Chili
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:15
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers -- chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalapeño peppers -- optional
1 can beer
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Sauté until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off some of the fat i
f a lot has accumulated. Lean beef trimmed of all fat should not have an excess
amount, however.
3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put
a cover on skillet during cooking time, and slightly tilt it so steam can esca
pe. Check often and stir to prevent sticking. Skim off fat as it rises. Best if
allowed to sit, tightly covered, for an hour after cooking is complete.
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Serving Ideas : Serve with cornbread or cheese biscuits.
NOTES : This chili can be mild or very hot depending upon the use of
jalapeño pe
ppers. Some chili lovers say you should never put beans in chili so this recipe
omits them. This recipe is from a truck driver named Sparky that we met in Ari
zona, a firm believer in no-bean chili.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26360 0
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