Clean recipe · pinchofyum.com
The Best Sunday Chili
This is the BEST Sunday Chili! Beef, bacon, tomatoes, chopped veggies, beans, and spices - it's a cozy weather weekend essential!
Original recipe: pinchofyum.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 2 hr
- Total:
- 2 hr 30 min
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Ingredients
- 2 teaspoons salt
- 1 1/2 pounds ground beef
- 6 slices bacon, cut into small pieces
- half of an onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 4 carrots, minced (optional)
- 2 1/2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 3-4 tablespoons tomato paste
- one 28-ounce can fire roasted crushed tomatoes
- two 14-ounce cans beans, rinsed and drained (I like black beans and pinto beans)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Instructions
- Mix salt with ground beef. Set aside so it can get nice and salty while you prep the other ingredients. In a large Dutch oven over medium high heat, fry your bacon pieces until crispy. Drain on paper towel lined plates. Pour off most of the bacon fat, but leave 1-2 tablespoons for sautéing.
- Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.
- Add the ground beef and spices. Brown until fully cooked.
- Add the tomato paste. Sauté for 2-3 minutes.
- Add tomatoes, beans, broth, and bacon. Bring to a low simmer. Cover it and let it hang out over low heat for at least 30-45 minutes, but ideally 2+ hours (this helps the flavors develop and this is why it’s Sunday chili). You can alternate between keeping it over a low flame and just letting it rest in the hot pot. It will thicken, so use extra water or broth to thin it out to desired consistency.
- BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.