Here’s a laid-back, easy-to-follow version of your Sunday Chili recipe:
Ingredients:
- Salt: 2 teaspoons
- Ground beef: 1 1/2 pounds
- Bacon: 6 slices, cut into small pieces
- Onion: 1/2, diced
- Garlic: 4 cloves, minced
- Jalapeno: 1, minced
- Carrots: 4, minced (optional)
- Chili powder: 2 1/2 tablespoons
- Cumin: 2 tablespoons
- Oregano: 1 tablespoon
- Garlic powder: 1 teaspoon
- Tomato paste: 3-4 tablespoons
- Fire roasted crushed tomatoes: one 28-ounce can
- Beans (black and pinto are great): two 14-ounce cans, rinsed and drained
- Beef or chicken broth: 2 cups (plus more if needed)
- Toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Instructions:
- Mix the salt with the ground beef and set it aside.
- Fry the bacon pieces in a large Dutch oven over medium-high heat until they’re crispy. Drain them on paper towels.
- Pour off most of the bacon fat, but leave a bit in the pot for sautéing.
- Add the onion, garlic, jalapeno, and carrots to the pot. Sauté them until they’re soft and smell amazing.
- Add the ground beef and spices to the pot. Cook until the beef is fully browned.
- Stir in the tomato paste and sauté for a couple of minutes.
- Add the tomatoes, beans, broth, and bacon to the pot. Let everything simmer on low heat for at least 30-45 minutes, but if you have time, let it go for a couple of hours. This will help all the flavors get to know each other.
- If the chili gets too thick, add some extra water or broth to thin it out.
- When you’re ready to eat, top the chili with all your favorite toppings.
Instant Pot Instructions:
After browning everything, you can transfer it to the Instant Pot and pressure cook for 20-30 minutes to get those flavors concentrated in less time.
Slow Cooker Instructions:
After browning everything, you can transfer it to your slow cooker and let it do its thing on low for 3 hours.
Enjoy your Sunday Chili! And don’t forget to make it again next Sunday.
