sunday chili
https://pinchofyum.com/sunday-chili
sunday chili
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DESCRIPTION
A winter weekend essential! Thick, hearty, slow-simmered chili makes for the BEST comfort food (and leftovers)!
INGREDIENTS
- 2 teaspoons salt
- 1 1/2 pounds ground beef
- 6 slices bacon, cut into small pieces
- half of an onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 4 carrots, minced (optional)
- 2 1/2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 3–4 tablespoons tomato paste
- 1 28-ounce can fire roasted crushed tomatoes
- 2 14-ounce cans beans, rinsed and drained (I like black beans and pinto beans)
- 2 cups beef or chicken broth (plus more to thin as needed)
- toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
INSTRUCTIONS
- 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 sauteeing.
- Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.
- Add the ground beef and spices. Brown until fully cooked.
- Add the tomato paste. Sauté for 2-3 minutes.
- 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.
- BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.
NOTES
Tomatoes: I like to use crushed tomatoes. But you can also use canned diced tomatoes.
Bacon: Optional, but SUPER good! A faster alternative is skipping the bacon but sauteeing your veggies in reserved bacon fat – you keep bacon fat in your fridge, right?! TIME TO START.
Speedy Tip 1.0: Once everything is browned up, you can add it to the Instant Pot and pressure cook it for 20-30 minutes to concentrate the flavors in less time.
Speedy Tip 2.0: Chop all your veggies up in the food processor! Less precise, but super fast and easy.
Category: Dinner
Method: Simmer
Cuisine: American