Entree: United States – Arizona – Arizona-style chili — red

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef (suggested example: 80/20 ground beef; used for nutrition estimate)
- 1 (15 oz (425 g)) can (15 oz (425 g)) pinto beans, drained (approx. 1.5 cups (255 g) drained) and rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, total approx. 5/16 oz (9 g)
- 1 (14.5 oz (411 g)) can (14 1/2 oz (411 g)) diced tomatoes with juice
- 2 tbsp (34 g) tomato paste
- 2 cups (480 ml) beef broth
- 2 tbsp (16 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)
- salt, to taste
- black pepper, to taste
- cayenne, to taste
- 1 cup (112 g) shredded sharp cheddar cheese (for serving)
- 1/2 cup (120 g) sour cream (full-fat preferred; for serving)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)

Show original ingredient measurements

- 1 lb (454 g) beef (suggested example: 80/20 ground beef; used for nutrition estimate)
- 1 (15 oz) can (425 g) pinto beans, drained (approx. 1.5 cups / 255 g drained) and rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, total approx. 9 g
- 1 (14.5 oz) can (411 g) diced tomatoes with juice
- 2 tbsp (34 g) tomato paste
- 2 cups (480 ml) beef broth
- 2 tbsp (16 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)
- salt, to taste
- black pepper, to taste
- cayenne, to taste
- 1 cup (112 g) shredded sharp cheddar cheese (for serving)
- 1/2 cup (120 g) sour cream (full-fat preferred; for serving)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add 1 lb (454 g) beef and brown, breaking up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. Drain and discard excess fat if the pot is very greasy; reserve a tablespoon for flavor if desired.
2. Add the chopped onion and cook in the same pot until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
3. Stir in 2 tbsp (34 g) tomato paste and cook 1 minute. Add the 1 (14.5 oz (411 g)) can (14 1/2 oz (411 g)) diced tomatoes with their juice and 2 cups (480 ml) beef broth; scrape up any browned bits from the bottom of the pot.
4. Add 2 tbsp (16 g) chili powder, 1 tbsp (8 g) ground cumin, 1 tsp (1 g) dried oregano, 1 bay leaf, and 1 tsp (4 g) sugar if using. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the drained 1 (15 oz (425 g)) can (15 oz (425 g)) pinto beans (approx. 1.5 cups (255 g) drained) and simmer another 15–20 minutes to meld flavors and thicken. Adjust consistency by simmering longer (thicker) or adding up to 1/2 cup (120 ml) water or broth (thinner).
6. Remove bay leaf. Season with salt, to taste; black pepper, to taste; and cayenne, to taste. Stir and taste, adjusting spices as needed.
7. Serve hot topped with 1 cup (112 g) shredded cheddar cheese and 1/2 cup (120 g) sour cream, and finish with optional chopped cilantro and sliced green onions.

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add 1 lb (454 g) beef and brown, breaking up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. Drain and discard excess fat if the pot is very greasy; reserve a tablespoon for flavor if desired.
2. Add the chopped onion and cook in the same pot until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
3. Stir in 2 tbsp (34 g) tomato paste and cook 1 minute. Add the 1 (14.5 oz) can (411 g) diced tomatoes with their juice and 2 cups (480 ml) beef broth; scrape up any browned bits from the bottom of the pot.
4. Add 2 tbsp (16 g) chili powder, 1 tbsp (8 g) ground cumin, 1 tsp (1 g) dried oregano, 1 bay leaf, and 1 tsp (4 g) sugar if using. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the drained 1 (15 oz) can (425 g) pinto beans (approx. 1.5 cups / 255 g drained) and simmer another 15–20 minutes to meld flavors and thicken. Adjust consistency by simmering longer (thicker) or adding up to 1/2 cup (120 ml) water or broth (thinner).
6. Remove bay leaf. Season with salt, to taste; black pepper, to taste; and cayenne, to taste. Stir and taste, adjusting spices as needed.
7. Serve hot topped with 1 cup (112 g) shredded cheddar cheese and 1/2 cup (120 g) sour cream, and finish with optional chopped cilantro and sliced green onions.