Bunkhouse Chili
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.
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Recipe Information
Ingredients
- 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
In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat.
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.
Add the diced onion and green bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Pour in the diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine.
Add the kidney beans and pinto beans to the pot, stirring until evenly mixed.
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.
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.
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.
Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder to suit your preference.
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
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 7817 mg | 340% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 60.8 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1607 mg | 124% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 7426 mg | 158% | |
*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.
