This is one of Evelyn’s “down-home Arizona” recipes. Well known by most Arizonians, named after the Honorable late Barry Goldwater, Senator from the great state of Arizona. As the story goes, this was his favorite southwestern bean chili recipe.
Simple, quick, and so easy to make! This is a perfect dish for those chilly winter days. I like mine with saltine crackers, but hey, to each his/her own! Evelyn’s recipe includes canned pinto beans, however dry beans soaked overnight may be substituted.
1 lb hamburger (preference: ground chuck)
1/2 onion, chopped
1-14.5oz can of diced tomatoes
1-8oz can of tomato sauce
2-14.5oz cans of cooked pinto beans
2-4oz cans diced green chiles
4-6 cloves garlic, minced
1 TBSP oregano
1 TBSP salt
1 tsp chili powder
1/2 tsp cumin
Pepper to taste
1. In a large dutch oven, brown the hamburger. (you may drain fat off or leave it, your preference – we always use a higher grade of beef, ground chuck is 80/20, so very little grease, we like to leave it for flavor)
2. Add remaining ingredients.
3. Bring to a boil, then reduce to simmer for 2 hours.
Serve hot with crackers, corn bread or corn chips.
Here is an alternate recipe is you prefer it a little more robust:
2 lg. Onions, chopped
4 cloves Garlic, chopped
2 tsp. Salt, Black Pepper to taste
1/2 tsp. Cumin Seed
1- 4 oz. can Taco Sauce
1- 4 oz. can diced Green Chiles
1-28oz can Stewed Tomatoes (or 2-14.5oz cans)
1. Wash beans and soak in cold water overnight.
2. Drain off water and cover with fresh water 2 inches over beans in a large dutch oven or stockpot. Bring to a boil, reduce to simmer, and cook one hour.
3. Add remaining ingredients [except for beef]; reduce to simmer and cook 4 to 6 hours longer; add ground beef the last hour or two before serving.