Arizona Chili Recipes

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
• Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
• Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Steps:

• Brown the beef and stew meat.
• After brown add the onion & pepper and garlic and saute.
• Skim off fat.
• Add the rest of ingredients and simmer a couple of hours.
• I make it in the crock pot when I can.
• When done line a bowl with a tortilla and top with grated cheese and onion.

Steps:

• Dice chicken into 1/2 inch chunks.
• Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
• Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
• Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
• Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
• Makes 4-1 cup servings.

Steps:

• Brown turkey, mushrooms, chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink, stirring occasionally.
• In a large saucepan, add the tomato paste, beans 6 Cups water, sun dried tomatoes and all spices.
• Add turkey to the saucepan and bring to boil.
• Reduce heat to medium and, simmer uncovered for 20 min stirring occasionally.
• Allow chili to stand 15 minutes before serving.