Soups & Stews

Sunday Chili

A chili made with beef, bacon, tomatoes, chopped vegetables, beans, and spices.

Prep30 min

Cook2 hr

Total2 hr 30 min

Serves6

Scale

Units

Ingredients

2 tspsalt

1 ½ lbground beef

6 slicebaconcut into small pieces

½oniondiced

4 clovegarlicminced

1jalapenominced

4carrotsoptional, minced

2 ½ tbspchili powder

2 tbspcumin

1 tbsporegano

1 tspgarlic powder

3 tbsptomato paste

1 canfire roasted crushed tomatoes28 oz

2 canbeans14 oz each, I like black beans and pinto beans, rinsed and drained

2 cupbeef broth or chicken brothplus more to thin as needed

toppingsavocado, cheese, sour cream, tortilla chips, red onion, cilantro

Instructions

1
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.
2
Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.
3
Add the ground beef and spices. Brown until fully cooked.
4
Add the tomato paste. Sauté for 2-3 minutes.
5
Add tomatoes, beans, broth, and bacon. Bring to a low simmer. Cover and let it cook over low heat for at least 30-45 minutes, but ideally 2+ hours (this helps the flavors develop). 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.
6
Top with your favorite toppings and serve.