Arizona Route 66 Chili

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"You can also use any beans in this recipe. Common choices are black beans, black-eyed peas, kidney beans, pinto beans, great northern beans or navy beans. Serve saltine crackers, tortilla chips, corn chips, cornbread, rolled-up corn or flour tortillas and pork tamales alongside of your chili. Chili can also be served over rice or pasta. Some say this chili is better served the next day. This chili can also be made in the crock-pot. Just brown your meat on the stove and drain it before adding the meat to your slow cooker. Cover the meat with the remaining ingredients. Slow cook covered on low for 6-8 hours or on high for 3-4 hours."

Original is 4 servings


  • Serving Size: 1 (696.1 g)
  • Calories 1121.8
  • Total Fat - 24.9 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 100.9 mg
  • Sodium - 242.6 mg
  • Total Carbohydrate - 147 g
  • Dietary Fiber - 58.9 g
  • Sugars - 15.2 g
  • Protein - 83.7 g
  • Calcium - 375.4 mg
  • Iron - 22.6 mg
  • Vitamin C - 57.4 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

In a large dutch oven, cook ground meat over medium-high heat. Stir frequently until browned and in crumbles. If using turkey, add one tablespoon of vegetable oil since turkey is so lean.

Step 2

Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside. Keep one tablespoon of grease in the dutch oven and throw out the rest.

Step 3

Add the onion and garlic to the dutch oven and saute on medium heat until onion is soft, stirring frequently (4-5 minutes).

Step 4

Throw in the remaining ingredients and the cooked meat back in the dutch oven and stir to combine.

Step 5

Bring to a boil then reduce heat to medium-low. Cover and simmer for 10 minutes.

Step 6

Serve immediately. Offer garnishings, if desired.


No special items needed.

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