The Best Sunday Chili
Total Time
2 hours 30 minutes
Prep Time
30 minutes
Cook Time
2 hours
Rating
4.9 out of 5 stars
(113)
Ingredients
6 servings
- 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 (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
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Preparation
Step 1
Mix salt with ground beef. Set aside while you prep the other ingredients.
Step 2
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.
Step 3
Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.
Step 4
Add the ground beef and spices. Brown until fully cooked.
Step 5
Add the tomato paste. Sauté for 2-3 minutes.
Step 6
Add tomatoes, beans, broth, and bacon. Bring to a low simmer. Cover and let it simmer over low heat for at least 30-45 minutes, ideally 2+ hours. Adjust consistency with broth as needed.
Step 7
Top with all your favorite toppings. Enjoy!
Step 8
Save recipe for the next time?
Chef's notes
Instant Pot Instructions:
Once everything is browned, add to the Instant Pot and pressure cook for 20-30 minutes.
Slow Cooker Instructions:
Once everything is browned, add to your crockpot on low for 3 hours.
