Entree: United States – Arizona – Arizona-style chili — green

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef (suggested example: 80/20 ground beef; used for nutrition estimate)
- 1 (15 oz (425 g)) can (15 oz (425 g)) pinto beans, drained (approx. 1.5 cups (255 g) drained) and rinsed (optional but traditional in many home versions)
- 2 cups (480 ml) (approx. 16 oz (450 g)) roasted green chiles, peeled, seeded and chopped (suggested example: Hatch or Anaheim)
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, total approx. 5/16 oz (9 g)
- 1 (14.5 oz (411 g)) can (14 1/2 oz (411 g)) diced tomatoes with juice (optional; many Arizona green chilis use a small amount for body)
- 2 cups (480 ml) beef broth
- 1 tsp (6 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2 g) smoked paprika (optional, for smokiness)
- 1 bay leaf
- salt, to taste
- black pepper, to taste
- cayenne, to taste
- 1 cup (112 g) shredded Monterey Jack or mild cheddar cheese (for serving)
- 1/2 cup (120 g) sour cream (full-fat preferred; for serving)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)

Show original ingredient measurements

- 1 lb (454 g) beef (suggested example: 80/20 ground beef; used for nutrition estimate)
- 1 (15 oz) can (425 g) pinto beans, drained (approx. 1.5 cups / 255 g drained) and rinsed (optional but traditional in many home versions)
- 2 cups (approx. 16 oz / 450 g) roasted green chiles, peeled, seeded and chopped (suggested example: Hatch or Anaheim)
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, total approx. 9 g
- 1 (14.5 oz) can (411 g) diced tomatoes with juice (optional; many Arizona green chilis use a small amount for body)
- 2 cups (480 ml) beef broth
- 1 tsp (6 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2 g) smoked paprika (optional, for smokiness)
- 1 bay leaf
- salt, to taste
- black pepper, to taste
- cayenne, to taste
- 1 cup (112 g) shredded Monterey Jack or mild cheddar cheese (for serving)
- 1/2 cup (120 g) sour cream (full-fat preferred; for serving)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using fresh green chiles, roast them over a gas flame or under a broiler until charred on all sides, then place in a bowl covered with plastic wrap 10 minutes to steam; peel, seed, and chop to yield 2 cups (480 ml) (approx. 16 oz (450 g)). If using jarred/chilled roasted chiles, drain and chop.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add 1 lb (454 g) beef and brown, breaking up the meat, until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbsp (15 ml) for flavor.
3. Add the chopped 1 medium onion and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds.
4. Stir in the chopped 2 cups (450 g) roasted green chiles and cook 2–3 minutes to release aroma. Add 2 cups (480 ml) beef broth and, if using for body, 1 (14.5 oz (411 g)) can (14 1/2 oz (411 g)) diced tomatoes with their juice.
5. Add 1 tsp (6 g) ground cumin, 1 tsp (2 g) dried oregano, 1/2 tsp (2 g) smoked paprika if using, and 1 bay leaf. Bring to a simmer, reduce heat to low, and cook uncovered 25–30 minutes, stirring occasionally, until flavors meld and chili thickens.
6. If using beans, stir in the drained 1 (15 oz (425 g)) can (15 oz (425 g)) pinto beans (approx. 1.5 cups (255 g) drained) during the last 10 minutes of simmering to heat through. Remove bay leaf.
7. Season with salt, to taste; black pepper, to taste; and cayenne, to taste. Adjust heat and seasoning.
8. Serve hot topped with 1 cup (112 g) shredded Monterey Jack or cheddar and 1/2 cup (120 g) sour cream. Garnish with chopped cilantro if desired.

1. If using fresh green chiles, roast them over a gas flame or under a broiler until charred on all sides, then place in a bowl covered with plastic wrap 10 minutes to steam; peel, seed, and chop to yield 2 cups (approx. 16 oz / 450 g). If using jarred/chilled roasted chiles, drain and chop.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add 1 lb (454 g) beef and brown, breaking up the meat, until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbsp for flavor.
3. Add the chopped 1 medium onion and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook 30 seconds.
4. Stir in the chopped 2 cups (450 g) roasted green chiles and cook 2–3 minutes to release aroma. Add 2 cups (480 ml) beef broth and, if using for body, 1 (14.5 oz) can (411 g) diced tomatoes with their juice.
5. Add 1 tsp (6 g) ground cumin, 1 tsp (2 g) dried oregano, 1/2 tsp (2 g) smoked paprika if using, and 1 bay leaf. Bring to a simmer, reduce heat to low, and cook uncovered 25–30 minutes, stirring occasionally, until flavors meld and chili thickens.
6. If using beans, stir in the drained 1 (15 oz) can (425 g) pinto beans (approx. 1.5 cups / 255 g drained) during the last 10 minutes of simmering to heat through. Remove bay leaf.
7. Season with salt, to taste; black pepper, to taste; and cayenne, to taste. Adjust heat and seasoning.
8. Serve hot topped with 1 cup (112 g) shredded Monterey Jack or cheddar and 1/2 cup (120 g) sour cream. Garnish with chopped cilantro if desired.