Arizona Desert Beef Chili
Arizona desert beef chili is a slow-simmered one-pot meal with tender beef bold spices and a rich tomato base built for dependable comfort.
Equipment
- Large Dutch oven
- Wooden spoon
- Chef knife
- Measuring spoons
- Can opener
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can crushed tomatoes
- 1 can kidney beans drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add ground beef and cook until browned breaking it apart as it cooks.
- Stir in onion and garlic and sauté until softened.
- Add tomato paste and cook for 1 minute to deepen flavor.
- Pour in beef broth and crushed tomatoes stirring well.
- Add beans chili powder cumin paprika salt and pepper.
- Bring to a gentle simmer and cook uncovered for about 1 hour stirring occasionally.
- Adjust seasoning and serve hot.
Notes & Wine Advice
Notes
For deeper flavor, prepare the chili a day ahead — the spices continue to develop as it rests. If the chili thickens too much during reheating, loosen it with a small splash of broth.Wine Advice
A fruit-forward Zinfandel pairs naturally with the chili’s spice, while a Syrah complements the dish with peppery depth and structure.Nutrition values
Calories: 520 kcal | Carbohydrates: 18 g | Protein: 38 g | Fat: 32 g | Saturated Fat: 11 g | Sodium: 780 mg | Sugar: 6 g