Recipe by Chef Karen Calabro
"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."
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dried pinto beans
90%-lean ground beef
sweet onions, diced
carrots, peeled and diced
red bell peppers, diced
jalapeno peppers, seeded and minced
Anaheim peppers, seeded and diced
poblano peppers, seeded and diced
guajillo chile powder
1 1/2 tablespoons
hot pepper sauce
beef bouillon granules
water, as needed
masa harina flour (Mexican corn masa mix)
*This recipe has a missing ingredient of 1.5qts of water as written by the author. (I checked her personal recipe as submitted). It worked a lot better once I found that. I made this as written with the exception of ground pork instead of beef. It's very heavy on vegetables and the meat seems to nearly disappear in the finished product. It looked like vegetable soup and the texture was very different than any chili I've made/had. Others liked it more than I did or I would be giving it a three star. Chili is so regional though. I was a little worried about the heat from the description but took it as a challenge and used all the peppers and the hot sauce. We didn't think it was too hot but it was definitely something I would have to tone down for company. I can't imagine how, but it seemed to lack depth. I got about 10 cups out of a half batch.
* Percent Daily Values are based on a 2,000 calorie diet.
Arizona Roadhouse Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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