Description

This hearty and flavorful Sunday Chili is the perfect comfort food for a cozy weekend meal. Made with ground beef, crispy bacon, a medley of spices, fire-roasted tomatoes, and beans, it’s simmered slowly to develop deep, rich flavors. Topped with your favorite garnishes like avocado, cheese, sour cream, and fresh cilantro, this chili is deliciously satisfying and easy to customize.

Ingredients

Scale

Meats and Proteins

1 1/2 pounds ground beef
6 slices bacon, cut into small pieces
two 14-ounce cans beans, rinsed and drained (black beans and pinto beans recommended)

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

Other Ingredients

3–4 tablespoons tomato paste
one 28-ounce can fire roasted crushed tomatoes
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

Season the beef: Mix the 2 teaspoons of salt thoroughly into the ground beef. This helps the meat absorb the seasoning for enhanced flavor. Set aside while prepping other ingredients.
Cook the bacon: In a large Dutch oven over medium-high heat, fry the bacon pieces until crispy. Once cooked, transfer bacon onto paper towel-lined plates to drain excess fat. Pour off most of the bacon fat from the pot, but leave about 1-2 tablespoons to sauté the vegetables.
Sauté aromatics: Add diced onion, minced garlic, jalapeno, and minced carrots to the pot. Cook until they are soft and fragrant, about 5 minutes, stirring occasionally to avoid burning.
Brown the beef and spices: Add the seasoned ground beef to the pot along with chili powder, cumin, oregano, and garlic powder. Stir and cook until the beef is fully browned, breaking it apart as it cooks for even browning.
Add tomato paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in flavor and coat the meat and vegetables.
Combine main ingredients: Pour in the fire-roasted crushed tomatoes, drained beans, beef broth, and crispy bacon pieces. Stir everything together well to mix flavors.
Simmer the chili: Bring the mixture to a low simmer, then cover the pot. Let it cook over low heat for at least 30-45 minutes, preferably 2 or more hours, to allow flavors to develop and meld. Check occasionally, stirring and adding broth or water to thin as needed to your preferred consistency.
Serve with toppings: Ladle the chili into bowls and top with your favorite garnishes such as avocado slices, shredded cheese, sour cream, tortilla chips, chopped red onion, and fresh cilantro for added texture and freshness.

Notes

Simmering the chili longer improves the depth of flavor – ideally 2+ hours.
Use fire-roasted tomatoes for a smoky, rich taste.
Adjust the heat by varying the amount or type of chili powder and jalapeno.
This chili can be made a day ahead; flavors will improve overnight.
For a thicker chili, reduce the amount of broth or simmer uncovered towards the end.
Optional carrots add a subtle sweetness and extra nutrition but can be omitted.
Customize toppings to your preference for added creaminess, crunch, or freshness.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Simmering, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 7 g
Protein: 22 g
Cholesterol: 60 mg

Keywords: Sunday chili, beef chili, bacon chili, slow cooked chili, comfort food, spicy chili, easy chili recipe