A hearty Southwestern classic—perfect for cooler desert nights and community gatherings
SERVES: 6-8
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
INGREDIENTS:
The Base:
- 2 lbs ground beef (or ground turkey for a lighter version)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
The Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth (or water)
The Beans:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
The Spices (The Red Rock Magic):
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional—for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey (balances the heat)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Diced avocado
- Crushed tortilla chips
- Lime wedges
INSTRUCTIONS:
1. Brown the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon (about 6-8 minutes). Drain excess fat if needed.
2. Build the Flavor Base
Add the diced onion to the pot and cook until softened (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Spices
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to coat the meat and onions. Let the spices toast for 1-2 minutes to release their flavors.
4. Pour in the Tomatoes & Broth
Add the crushed tomatoes, tomato sauce, and beef broth. Stir to combine. Bring to a simmer.
5. Add the Beans & Honey
Stir in all three types of beans and the honey. Reduce heat to low, cover, and let it simmer for 30-40 minutes, stirring occasionally. The longer it simmers, the deeper the flavors.
6. Taste & Adjust
Taste and add more salt, chili powder, or honey as needed. If it’s too thick, add a splash of water or broth. If it’s too thin, let it simmer uncovered for a few more minutes.
7. Serve & Enjoy
Ladle into bowls and top with your favorite fixings—cheese, sour cream, cilantro, avocado, or crushed tortilla chips. Serve with warm cornbread or tortillas on the side.
CHEF’S NOTES:
Make It Your Own:
- Vegetarian? Skip the meat and add an extra can of beans plus diced bell peppers and zucchini.
- Spice Lover? Add diced jalapeños or a can of diced green chiles.
- Slow Cooker Version? Brown the meat and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Leftovers?
Red Desert Chili tastes even better the next day! Store in the fridge for up to 5 days or freeze for up to 3 months.
Perfect For:
Post-hike dinners, neighborhood potlucks, game day gatherings, or a cozy night under the stars.
WHY “RED DESERT CHILI”?
This chili gets its name from the breathtaking crimson rock formations that define Southern Utah’s iconic landscape — the same ancient sandstone walls that tower over Zion National Park. Like those timeless cliffs — layered, bold, and unforgettable — this chili is built on deep layers of flavor that warm you from the inside out. It’s the kind of hearty, soul-satisfying meal that brings people together, whether you’re gathered around a campfire under the stars or cozied up at the kitchen table.
ENJOY!