Description
This hearty Sunday Chili combines ground beef, crispy bacon, fire-roasted tomatoes, beans, and a rich blend of spices slow-simmered to perfection. Enhanced with sautéed aromatics like onion, garlic, jalapeno, and optional carrots, it’s the ultimate comforting meal ideal for leisurely weekend cooking. Loaded with bold flavors and customizable toppings, this chili is a family favorite that gets better the longer it cooks.
Ingredients
Scale
Meat and Protein
- 1 1/2 pounds ground beef
- 6 slices bacon, cut into small pieces
Vegetables and Aromatics
- Half of an onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 4 carrots, minced (optional)
Spices and Seasonings
- 2 teaspoons salt
- 2 1/2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
Tomato and Beans
- 3-4 tablespoons tomato paste
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 (14-ounce) cans beans, rinsed and drained (black beans and pinto beans recommended)
Liquids
- 2 cups beef broth or chicken broth (plus more to thin as needed)
Toppings (Optional)
- Avocado
- Cheese
- Sour cream
- Tortilla chips
- Red onion
- Cilantro
Instructions
- Prepare the Beef: Mix the salt thoroughly into the ground beef and set it aside to allow the salt to penetrate the meat, enhancing its flavor while you prepare the rest of the ingredients.
- Cook the Bacon: In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Remove with a slotted spoon and drain on paper towels. Pour off most of the bacon fat, leaving about 1-2 tablespoons in the pot for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, minced garlic, jalapeno, and minced carrots (if using) to the pot with the reserved bacon fat. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Brown the Beef: Add the salted ground beef to the pot along with chili powder, cumin, oregano, and garlic powder. Cook, breaking up the meat with a spoon, until the beef is fully browned and cooked through.
- Add Tomato Paste: Stir in 3-4 tablespoons of tomato paste and cook for 2-3 minutes to deepen the tomato flavor and help caramelize the paste slightly.
- Combine Main Ingredients: Add the fire-roasted crushed tomatoes, rinsed and drained beans, beef broth (or chicken broth), and cooked bacon pieces to the pot. Stir everything together well.
- Simmer the Chili: Bring the chili to a low simmer. Cover the pot and let it cook gently over low heat for at least 30-45 minutes, ideally for 2 hours or more to allow flavors to meld. During cooking, occasionally stir and add extra broth or water as needed to reach your desired thickness.
- Serve with Toppings: Once the chili has developed a rich flavor and thickened, ladle it into bowls. Top with your favorite garnishes such as avocado slices, shredded cheese, sour cream, tortilla chips, diced red onion, and fresh cilantro. Enjoy and plan to make this Sunday tradition again!
Notes
- For a milder chili, remove seeds from the jalapeno before mincing.
- Carrots are optional but add subtle sweetness and extra nutrition.
- Use either beef broth or chicken broth depending on preference and availability.
- Adjust the chili powder amount based on your heat tolerance.
- This chili thickens over time; add more broth or water to thin it out as desired.
- Leftovers taste even better the next day as flavors continue to develop.
- Consider swapping beef for ground turkey or plant-based meat alternatives for variation.
