The Best Sunday Chili
Ingredients
- 2 teaspoons 2 teaspoons salt
- 1 1/2 1 1/2 ground beef
- 6 bacon slices, cut into small pieces
- half of an onion , diced
- 4 garlic cloves , minced
- 1 jalapeno , minced
- 4 carrots , minced (optional)
- 2 1/2 tablespoons 2 1/2 tablespoons chili powder
- 2 tablespoons 2 tablespoons cumin
- 1 tablespoon 1 tablespoon oregano
- 1 teaspoon 1 teaspoon garlic powder
- 34 tomato paste – tablespoons
- 28 crushed tomatoes one -ounce can fire roasted
- 14 beans, two -ounce cans rinsed and drained (I like black beans and pinto beans)
- 2 2 beef brothchicken broth or (plus more to thin as needed)
- toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
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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.
Source
Original recipe: View Original
