The Best Sunday Chili

• salt↗2 teaspoon
• ground beef↗1.5 pound
• slices bacon, cut into small pieces↗6
• half of an onion, diced0.5
• cloves garlic, minced↗4
• jalapeno, minced↗1
• carrots, minced↗4
• chili powder↗2.5 tablespoon
• cumin↗2 tablespoon
• oregano↗1 tablespoon
• garlic powder↗1 teaspoon
• tomato paste↗3
• one 28-ounce can fire roasted crushed tomatoes28
• two 14-ounce cans beans, rinsed and drained (I like black beans and pinto beans)14
• beef broth or chicken broth (plus more to thin as needed)↗2 cup
• toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro

Step-by-step instructions

1. 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. 2

   Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.

3. 3

   Add the ground beef and spices. Brown until fully cooked.

4. 4

   Add the tomato paste. Sauté for 2-3 minutes.

5. 5

   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.

6. 6

   BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.