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Tucson Jailhouse Chili

Tucson Jailhouse Chili recipe image
This Tucson Jailhouse Chili is a robust, comforting dish that marries the richness of ground beef with the earthy depth of kidney beans. Infused with smoky chili powder, warm cumin, and a hint of brown sugar, it offers a complex flavor profile that balances heat and savory satisfaction. The long simmering time allows the ingredients to meld into a thick, cohesive stew perfect for cold evenings. It’s an ideal centerpiece for casual family dinners, game day gatherings, or potlucks where bold, homemade flavors are appreciated. Serve it hot, topped with sharp cheddar and fresh green onions for a truly satisfying meal.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 902.9
Dietary: Gluten-free
Description
This Tucson Jailhouse Chili is a robust, comforting dish that marries the richness of ground beef with the earthy depth of kidney beans. Infused with smoky chili powder, warm cumin, and a hint of brown sugar, it offers a complex flavor profile that balances heat and savory satisfaction. The long simmering time allows the ingredients to meld into a thick, cohesive stew perfect for cold evenings. It’s an ideal centerpiece for casual family dinners, game day gatherings, or potlucks where bold, homemade flavors are appreciated. Serve it hot, topped with sharp cheddar and fresh green onions for a truly satisfying meal.
Ingredients
  • 1 Onion Tablespoon Brown sugar
  • 6 cloves Garlic; peeled
  • 1 tablespoons Salad oil
  • 2 lbs Ground beef
  • 1 lbs Pinto or kidney beans
  • 1 cans Jalapeno peppers (4 oz) Salt
  • 1 cans Diced tomatoes (12 oz) Pepper
  • 1 cans Tomato paste (6 oz) Grated sharp cheddar
  • 6 tablespoons Chili powder (or more) Cheese; (garnish)
  • 3 teaspoons Ground cumin Sliced green onions;
  • 1 tablespoons Vinegar (garnish)
Directions
  1. 1
    Dice the onion and mince the garlic.
  2. 2
    Heat salad oil in a heavy Dutch oven over medium heat. Add the diced onion and sauté until translucent and clear.
  3. 3
    Add the minced garlic and stir for 30 seconds until fragrant.
  4. 4
    Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
  5. 5
    Stir in the drained beans, diced green chilies, jalapeño peppers, diced tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, and any remaining oil.
  6. 6
    Bring the mixture to a simmer, then reduce heat to low. Cover and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Do not let it boil vigorously.
  7. 7
    Taste the chili and adjust seasoning with salt and pepper as needed.
  8. 8
    Ladle the chili into bowls and garnish with grated sharp cheddar cheese and sliced green onions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 902.9kcal
% Daily Value *
Total Fat 39.1g61%
Saturated Fat 14.4g72%
Cholesterol 177.1mg60%
Sodium 1356.8mg57%
Total Carbohydrate 74.2g25%
Dietary Fiber 17.6g71%
Sugars 48.6g
Protein 70.0g140%

* 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

Serve with corn chips on the side for dipping.

Ensure the chili simmers gently; boiling can make the beans mushy and the flavor harsh.

If using canned beans, rinse and drain them before adding to the chili.

Keywords: american, baking, beans, beef, boiling, brown, cheddar, cheese, chili, cumin, diced, garlic, garnish, grated, green, ground, jailhouse, jalapeno, kidney, main
Read it online: https://www.chefs-mate.com/recipe/tucson-jailhouse-chili/