Entree: United States – Arizona (Southwestern United States) – Tepary Bean Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2 cups (12 oz / 340 g) dried tepary beans, soaked overnight and drained (or 3 cups / 510 g cooked tepary beans, drained)
- 1 lb (454 g) lean ground beef
- 8 oz (227 g) pork chorizo, casing removed
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 1 large poblano or 2 medium Hatch chiles, roasted, peeled, seeded and chopped (about 6 oz / 170 g); or 4 oz (115 g) canned mild diced green chiles
- 1 red bell pepper, chopped (about 6 oz / 170 g)
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) low-sodium beef broth (more as needed)
- 12 fl oz (360 ml) lager beer or additional broth (optional)
- 1 tbsp (8 g) ancho chili powder
- 1 tbsp (7 g) New Mexico chile powder
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) smoked paprika
- 1 tsp (2 g) dried Mexican oregano
- 1/4 tsp (0.5 g) ground cinnamon (optional, for depth)
- 2 tsp (12 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (15 g) masa harina (corn flour) mixed with 1/4 cup (60 ml) water (slurry) to thicken
- 1 cup (165 g) frozen or fresh corn kernels (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving
- Shredded sharp cheddar or crumbled cotija, sliced avocado, and chopped green onion for serving (optional)

Instructions

Short Description:
A hearty Southwestern chili starring drought-resistant tepary beans with a mix of beef and pork chorizo, charred green chiles, and regional dried chile powders for a nutty, smoky, slightly spicy main course.

Regional Notes:
This Arizona version highlights tepary beans—native to the Southwest—for their nutty flavor and firm texture, paired with local ingredients like roasted Hatch/poblano-style chiles and New Mexico/ancho chile powders. Unlike generic chili, it leans on tepary beans and regional chiles for a distinctly Arizonan profile.

1. If using dried tepary beans: after an overnight soak and drain, place beans in a large pot, cover with fresh water, bring to a boil 2–3 minutes, then turn off heat and let sit 1 hour; drain. (If using canned/cooked beans, skip.)
2. In a large Dutch oven or heavy pot over medium-high heat, add 1 tbsp (15 ml) oil. Add ground beef and cook, breaking up, until browned, 6–8 minutes. Transfer beef to a bowl and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Add chorizo and cook until browned and most fat rendered, about 4–5 minutes. Using a slotted spoon, transfer chorizo to the bowl with beef.
4. Add chopped onion, poblano/Hatch chiles, and red bell pepper to the pot. Sauté until softened and beginning to char, about 6–8 minutes. Add garlic and cook 30–45 seconds until fragrant.
5. Stir in tomato paste and cook 1 minute to caramelize. Add ancho and New Mexico chile powders, cumin, smoked paprika, oregano, cinnamon (if using), salt, and pepper; toast spices 30–45 seconds to bloom.
6. Deglaze the pot with beer (if using) or 1/2 cup (120 ml) beef broth, scraping browned bits from the bottom. Add fire-roasted diced tomatoes, the reserved browned meats, soaked/drained tepary beans (or cooked beans), and the remaining beef broth (about 3 1/2 cups / 840 ml if using beer).
7. Bring to a simmer, then reduce heat to low, partially cover, and simmer gently until tepary beans are tender and chili is thickened, 1 to 1 1/2 hours for soaked tepary beans (30 minutes if using cooked/canned beans). Stir occasionally and add more broth if it looks too dry.
8. About 15 minutes before finishing, stir in corn (if using). Whisk masa harina slurry until smooth and slowly stir into the simmering chili; continue to simmer 10–15 minutes to thicken and cook the raw corn flavor from the masa.
9. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if tomatoes taste too acidic. If you prefer more heat, add a pinch of cayenne or chopped fresh jalapeño.
10. Serve hot in bowls topped with chopped cilantro, lime wedges, shredded cheddar or cotija, avocado slices, and chopped green onion as desired. Accompany with warm corn tortillas or a slice of corn bread if you like.