Soups & Stews
Sunday Chili
A chili made with beef, bacon, tomatoes, chopped vegetables, beans, and spices.
Recipe via pinchofyum.com
Ingredients
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.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
$4.00
$3.50 member
