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Chile Recipe

By Dennis E. Ehrhart, CPM, Phoenix

There's a secret to this chile recipe: It's the fresh grilled beef roast. Never use hamburger! And please, keep the secret between us.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 1 - kg beef roast
  • 1 - 822g can of crushed tomatoes
  • 1 - 283g can of Italian or Mexican crushed tomatoes
  • 1 - 822g can of chili beans
  • 2 - 283g cans of dark red kidney beans
  • 1 - large white onion
  • 3 - cloves of garlic (if 3 is good, 4 is better!)
  • 60 mL - chili powder (fresh)
  • 5 mL - crushed red pepper
  • 5 mL - cayenne pepper (fresh)
  • 5 mL - black pepper
  • 15 mL - salt


Slice roast into 3.5cm steaks. Place steaks on a very hot grill. Sear 30 seconds on each side. Remove from grill. Place on platter and set aside until cool enough to handle.

Put beans and tomatoes in a very large pot or Dutch oven. Add spices. Coarsely chop onion and add to mixture. Begin warming over medium heat.

Shred steaks. I use a food processor with a shredding blade. Add meat and drippings from platter to pot. Let simmer until beans are tender. If chili is too dry use beer, not water. Salt to taste.

For best results, let the chile simmer for a few hours after it is done.

If you use really fresh spices this will be HOT!

We serve this over linguine topped with shredded cheddar cheese. If you eat it all at the first sitting, it will serve about 12 people. But keep it to yourselves, and you can have it again the next day--it's even better then!

Recipe reprinted with permission.

Not used to using metric measurements? Use this conversion chart.

If you have a recipe with Southwest attitude--salsa, chile, Mexican dishes, margaritas--you can submit it and have it published on the About Phoenix site. Use this form to submit your recipe.

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