Bunkhouse Chili

Nutriscore Rating: 74/100

Warm up your day with this hearty and flavorful Bunkhouse Chili, a classic one-pot meal that's perfect for feeding a crowd or meal-prepping for the week. Packed with tender ground beef, a medley of kidney and pinto beans, and bold spices like chili powder, cumin, and smoked paprika, this chili delivers a comforting richness with every bite. Simmered to perfection with diced tomatoes, tomato paste, and a splash of beef broth, it strikes the perfect balance of savory and smoky flavors. Customize the heat level with a dash of cayenne pepper, and don't forget the optional garnishes—sharp cheddar cheese, fresh green onions, and creamy sour cream—for an irresistible bowl of chili. With just 15 minutes of prep and a long simmer that fills your kitchen with mouthwatering aromas, this easy bunkhouse favorite is sure to become your go-to recipe for game day, potlucks, or chilly weeknights.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 pounds ground beef
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 cloves minced garlic
• 28 ounces canned diced tomatoes
• 6 ounces canned tomato paste
• 1 cup beef broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons cooking oil (vegetable or olive oil)
• 1 cup cheddar cheese, shredded (optional, for garnish)
• 0.25 cup green onions, sliced (optional, for garnish)
• 0.5 cup sour cream (optional, for garnish)

📝 Instructions

11 steps

1. In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat.

2. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through, about 7-8 minutes. Drain any excess grease if necessary.

3. Add the diced onion and green bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

4. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.

5. Pour in the diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine.

6. Add the kidney beans and pinto beans to the pot, stirring until evenly mixed.

7. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir to incorporate all the spices into the mixture.

8. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 45-50 minutes, stirring occasionally to prevent sticking.

9. Remove the lid and let the chili simmer uncovered for an additional 15-20 minutes to thicken. If the chili becomes too thick, add a splash of beef broth to reach your desired consistency.

10. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder to suit your preference.

11. Serve the chili hot in bowls and garnish with shredded cheddar cheese, sliced green onions, and a dollop of sour cream, if desired.

Nutrition Facts

1 serving (458.4g)

Calories		580
% Daily Value*
Total Fat		37.6 g	48%
	Saturated Fat	15.1 g	76%
	Polyunsaturated Fat	0.9 g
Cholesterol		101 mg	34%
Sodium		981 mg	43%
Total Carbohydrate		30.7 g	11%
	Dietary Fiber	9.6 g	34%
	Total Sugars	8.7 g
Protein		31.2 g	62%
Vitamin D		0.3 mcg	1%
Calcium		228 mg	18%
Iron		6.0 mg	33%
Potassium		1035 mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2700 cal (57.6%%)

Protein: 1002 cal (21.4%%)

Carbs: 988 cal (21.1%%)