Gold Miner's Chili

Transport your taste buds to the rugged days of the Gold Rush with this hearty and flavor-packed Gold Miner’s Chili! Brimming with tender ground beef, two types of beans, and a rich blend of smoky spices like chili powder, cumin, and paprika, this chili delivers a bold and comforting bite. Simmered to perfection with diced tomatoes, tomato paste, and a splash of beef broth, it’s a one-pot wonder ideal for cold evenings or game-day gatherings. A medley of optional toppings—shredded cheddar, sour cream, fresh cilantro, and green onions—lets you customize each bowl to perfection. Ready in just over an hour and serving up to six, this easy-to-follow recipe is a timeless crowd-pleaser. Perfect for chili lovers searching for hearty dinners or classic comfort food, this dish will make you feel like striking culinary gold!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef (80/20 lean-to-fat ratio)
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 15 ounces canned diced tomatoes (with juice)
• 2 tablespoons 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 ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole bay leaf
• 0.5 cup shredded cheddar cheese (optional)
• 0.25 cup sour cream (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• 2 tablespoons sliced green onions (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the ground beef and cook, stirring occasionally, until browned, about 5-7 minutes. Drain excess fat if necessary.

Step 3

Stir in the diced onion, green bell pepper, and minced garlic. Cook for 5 minutes, stirring frequently, until the vegetables are softened.

Step 4

Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir until the spices are evenly coated on the beef and vegetables.

Step 5

Add the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine.

Step 6

Gently fold in the kidney beans and pinto beans, and then add the bay leaf.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 8

Taste the chili and adjust seasoning as needed. Remove and discard the bay leaf before serving.

Step 9

Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and sliced green onions if desired.

Nutrition Facts

Serving size	(2475.1g)

Amount per serving	% Daily Value*
Calories	2702.7

Total Fat 155.6g	0%
Saturated Fat 59.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 403.1mg	0%
Sodium 5894.6mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 57.9g	0%
Total Sugars 28.3g
Protein 147.3g	0%

Vitamin D 40.1IU	0%
Calcium 1069.9mg	0%
Iron 33.7mg	0%
Potassium 5104.1mg	0%

*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: 51.0%

Protein: 21.5%

Carbs: 27.5%