Recipe courtesy of Steve Falkowski

Gold Miner's Chili

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  • Level: Easy
  • Total: 2 hr 55 min
  • Prep: 15 min
  • Cook: 2 hr 40 min
  • Yield: 6 to 8 servings
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1 1/2 cups finely minced white onion

8 garlic cloves, finely minced

2 (15 1/2-ounce) cans chicken broth, with fat removed

4 ounces tomato sauce

3/4 teaspoon garlic powder

3 tablespoons ground cumin

10 1/2 tablespoons chili powder or 5 tablespoons California chile powder (mild)

4 1/2 tablespoons New Mexico chile powder (medium)

1 tablespoon New Mexico chile powder (hot)

2 teaspoons salt

3 pounds beef, cut into 1/4-inch cubes

1 tablespoon vegetable oil

1/2 teaspoon meat tenderizer

1/2 teaspoon light brown sugar

1 teaspoon hot red pepper sauce


  1. In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
  2. Mix in brown sugar and hot sauce just before serving.
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