The Best Sunday Chili
, 2 h 30 min
6 servings (1 1/2 cups each)
A slow-simmered beef and bean chili built on bacon fat, aromatics, and spices, developed over hours to deepen flavor.
| prepPreheat Dutch oven over medium-high heat | ||||||
| 6 slices bacon, cut into small pieces | Fry bacon until crispy, drain | Sauté onion, garlic, jalapeno, carrots until soft | Add beef & spices, brown until cooked | Sauté in tomato paste 2–3 min | Add tomatoes, beans, broth & bacon, simmer 2+ hrs | Serve, top with avocado, cheese, sour cream & more |
| 1/2 onion, diced | ||||||
| 4 cloves garlic, minced | ||||||
| 1 jalapeno, minced | ||||||
| 4 carrots, minced (optional) | ||||||
| 680 g ground beef, mixed with 2 tsp salt | ||||||
| 2 1/2 tbsp chili powder | ||||||
| 2 tbsp cumin | ||||||
| 1 tbsp oregano | ||||||
| 1 tsp garlic powder | ||||||
| 3–4 tbsp tomato paste | ||||||
| 1 800 g can fire-roasted crushed tomatoes | ||||||
| 2 400 g cans beans, rinsed and drained | ||||||
| 480 ml beef or chicken broth (plus more to thin) | ||||||
| toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro | ||||||
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