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Arizona Deb's Family Chili Recipe

Arizona Deb's Family Chili Recipe

Arizona Deb's Famous Family Chili Recipe.
Made with fresh ground Hatch NM red and green chile 
A true taste of Arizona.   No salt in the Signature chili seasoning.

bowl-of-debs-chili.jpe

2 lbs extra lean ground beef (or 2 lbs ground turkey breast, chicken breast or pork)
I prefer the ground turkey breast.
3 - 28 oz cans whole canned tomatoes. I use fresh diced tomatoes (about 8 medium) and fill with water if needed.)
1 Chili Kit contains the seasoning (No added Salt)
1 Large yellow onion, diced (or two small to medium onions)
1 Large red bell pepper, Diced
2 Large Jalapeno's, Diced, deseeded, and destemmed (optional)
3 cloves garlic, crushed.
Water to cover beans
Salt to taste

Soak the beans over night. Use enough water to cover the beans plus 3 inches over the top. Cover container and let sit over night. Drain the beans and set aside. I do not soak them but instead cook them in a slow cooker with all the other ingredients.   

Brown the meat in a large skillet. (I add a tablespoon of olive oil to the ground turkey or chicken breast but it is not necessary in the beef or pork. When the meat is done - drain any grease and add the onion, bell pepper, jalapeno, and garlic. Stir and cook until veggies are translucent. Add the canned tomato and tall remaining ingredients. Add enough water to cover beans plus about 2 inches over the top. Bring to a boil, reduce heat to simmer, cover, and cook for two to three hours - until the beans are tender. If you forget to soak the beans no worries. Just cook them longer. Until tender another hour or so.


You can add more water if the beans soak up too much but this recipe comes out rich, thick and delicious. I add extra chili seasoning to mine. 3/4 cup total. You can adjust to your liking. This recipe is spicy but not hot. You can heat it up with some hot red or green chile added to the recipe. Like it REALLY hot? Add some of our Green Ghost Seasoning Mix (extreme heat!!)


Feel free to leave comments or questions below.

Thank you, 

Debbie Roberti


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