Buns Burner Chili

Name: Buns Burner Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. ground chuck; 1/3 c. minced onion; 1 tsp. minced garlic; 1/2 lb. pork sausage; 1/2 c. chili powder; 1 (14 oz.) can chicken broth; 1 (8 oz.) can tomato sauce; 2 Tbsp. cumin; 1 tsp. oregano; 1/4 tsp. coriander; 1/4 tsp. white pepper; 1/4 tsp. red pepper; 1 bay leaf; salt to taste

Eats Now Editorial Team · 224 kcal · Soups & Stews

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Buns Burner Chili – a delicious recipe with ground chuck, onion, garlic, pork sausage, chili powder, chicken broth. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

5 lb. ground chuck
1/3 c. minced onion
1 tsp. minced garlic
1/2 lb. pork sausage
1/2 c. chili powder
1 (14 oz.) can chicken broth
1 (8 oz.) can tomato sauce
2 Tbsp. cumin
1 tsp. oregano
1/4 tsp. coriander
1/4 tsp. white pepper
1/4 tsp. red pepper
1 bay leaf
salt to taste

1
In a cup, combine onion and garlic in 1/2 cup water.
2
Cook and drain sausage and ground chuck.
3
In large pot, mix all ingredients.
4
Simmer until well done, about 1 hour.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lb. ground chuck, 1/3 c. minced onion, 1 tsp. minced garlic, 1/2 lb. pork sausage, and more.

Yes, Buns Burner Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
224 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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