This classic Arizona-style chili is a testament to slow cooking, delivering rich, complex flavors that develop over hours of gentle simmering. Using coarsely ground beef and hearty red kidney beans, this dish offers a satisfying texture and robust mouthfeel. The blend of chili powder and cumin creates an aromatic profile that is warm and inviting without being overwhelmingly hot. It is the perfect comfort food for cold evenings or family gatherings. The long cook time allows the onions to melt away into the sauce, thickening it naturally while infusing every bite with savory depth. Serve with rice, cornbread, or simply on its own for a fulfilling meal that tastes even better the next day.
Senator Goldwater’S Arizona Chili
Description
This classic Arizona-style chili is a testament to slow cooking, delivering rich, complex flavors that develop over hours of gentle simmering. Using coarsely ground beef and hearty red kidney beans, this dish offers a satisfying texture and robust mouthfeel. The blend of chili powder and cumin creates an aromatic profile that is warm and inviting without being overwhelmingly hot. It is the perfect comfort food for cold evenings or family gatherings. The long cook time allows the onions to melt away into the sauce, thickening it naturally while infusing every bite with savory depth. Serve with rice, cornbread, or simply on its own for a fulfilling meal that tastes even better the next day.Ingredients
Directions
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In a large saucepan or Dutch oven, brown the coarsely ground beef over medium-high heat, stirring occasionally, until cooked through, about 10 minutes.
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Drain excess fat from the pan, leaving approximately 2 tablespoons to flavor the dish.
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Add the soaked red kidney beans, tomato puree, and chopped onions to the beef.
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Stir in the chili powder, ground cumin, and salt to taste.
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Add enough water to cover the ingredients by about an inch.
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Bring the mixture to a boil, then immediately reduce the heat to low.
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Cover and simmer slowly for 2 1/2 to 3 hours, until the beans and onions are tender and the flavors have melded.
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Check occasionally and add additional water if the chili begins to cook dry, ensuring it remains moist but thick.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 547.7kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 7.3g37%
- Cholesterol 88.5mg30%
- Sodium 356.2mg15%
- Total Carbohydrate 48.9g17%
- Dietary Fiber 15.6g63%
- Sugars 12.3g
- Protein 44.2g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure kidney beans are properly soaked and rinsed before cooking to reduce cooking time and improve digestibility.
This chili tastes even better after sitting overnight in the refrigerator, allowing the spices to fully penetrate the meat and beans. Reheat gently on the stove, adding a splash of water if needed.
For a vegetarian version, substitute the ground beef with a plant-based alternative or increase the amount of beans and add diced bell peppers.
