Description
This hearty and flavorful Sunday chili recipe combines ground beef, crispy bacon, aromatic spices, fire-roasted tomatoes, and beans simmered slowly to develop deep, rich flavors. Perfect for a comforting weekend meal, it is topped with fresh and creamy garnishes like avocado, cheese, sour cream, and more.
Ingredients
Scale
Main 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 (black beans and pinto beans recommended)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
Toppings
- Avocado
- Cheese
- Sour cream
- Tortilla chips
- Red onion
- Cilantro
Instructions
- Prepare the beef: Mix the 2 teaspoons of salt directly with the ground beef and set aside to allow the meat to become well-seasoned.
- Cook bacon: In a large Dutch oven over medium-high heat, fry the small bacon pieces until crispy. Remove bacon and drain on paper towels, leaving 1-2 tablespoons of bacon fat in the pot for sautéing.
- Sauté aromatics: Add diced onion, minced garlic, jalapeno, and minced carrots to the bacon fat. Cook until soft and fragrant, stirring occasionally to prevent sticking and burn.
- Brown the beef and spices: Add the salted ground beef to the pot along with chili powder, cumin, oregano, and garlic powder. Brown the meat thoroughly, breaking up clumps until fully cooked and no longer pink inside.
- Add tomato paste: Stir in the tomato paste and sauté with the beef and spices for 2-3 minutes to enhance the depth of flavor.
- Combine main ingredients: Pour in the fire-roasted crushed tomatoes, rinsed and drained beans, beef or chicken broth, and cooked bacon. Bring the mixture to a low simmer.
- Simmer the chili: Cover and let the chili simmer gently over low heat for at least 30-45 minutes, preferably 2 or more hours to allow flavors to meld. Occasionally stir and adjust thickness by adding extra broth or water as needed.
- Serve and garnish: Once thickened and flavorful, ladle the chili into bowls and top with your favorite toppings such as avocado slices, shredded cheese, sour cream, tortilla chips, diced red onion, and chopped cilantro.
Notes
- Simmering the chili for longer enhances the flavor and texture, so plan accordingly for a slow-cooked meal.
- Adjust the heat level by modifying the amount of jalapeno or by adding hot sauce if desired.
- Beans can be substituted or combined based on preference; kidney beans also work well in chili.
- This chili reheats well and flavors deepen overnight — perfect for leftovers.
- For a thicker chili, decrease liquid amounts and simmer uncovered near the end.
- Use a heavy-bottomed pot or Dutch oven to prevent burning during long cooking times.
