This perfect “Sunday Chili” recipe from Pinch of Yum that’s designed to be quickly prepped, set on the stove on low, and essentially forgotten about until it’s time to serve is the perfect addition to any Sunday menu.
Chili is such a versatile dish that is guaranteed to satisfy the hungriest of appetites. While it’s a great dish served fresh, a proper pot of chili almost lives a longer second life as a week of leftovers due to the flavors becoming stronger and more distinct in a tight container in your fridge. Similarly, if you have a Sunday afternoon free, be sure to set up this recipe around lunchtime and expect to have that pot simmering all afternoon long for a truly impressive dinner.
Sunday Chili Ingredients:
2 teaspoons of salt
1 ½ pound of ground beef
6 slices of bacon, (cut into small pieces)
Half of an onion (diced)
4 cloves garlic (minced)
1 jalapeno (minced)
4 carrots (minced), optional
2 ½ tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of oregano
1 teaspoon of garlic powder
3-4 tablespoons of tomato paste
1 28-ounce can of fire-roasted crushed tomatoes
2 14-ounce cans of black, red, or pinto beans (rinsed and drained)
2 ¼ cups of beef or chicken broth
Cheddar cheese (shredded)
Red Onion (sliced)
Sunday Chili Recipe:
- Begin your chili as you always should, by seasoning your ground beef with salt. If you like spice, sprinkle some black and cayenne pepper into the seasoning mix as well. Using a wooden spoon or gloved hands, mix the seasoning into the beef and set it aside while you prep the other ingredients. Slice your uncooked bacon strips into quarter to half-inch pieces, and place them in a large Dutch oven over medium-high heat until crispy. Take out the pieces with your spoon, and drain the excess oil on a folded paper towel, leaving 1-2 tablespoons in the oven for sautéing.
- Add your diced onion, minced garlic, and minced carrots into the oil, and brown them in the bacon oil, sautéing them until they are soft and fragrant. After they’re properly browned, add your ground beef and measured spices, mixing it all together. Continue to stir it all together until the beef is fully cooked, and add your tablespoons of tomato paste. Sauté the chili for two to three minutes.
- Next, add your fire-roasted tomatoes, preferred beans, and bacon pieces to the pot, mixing it all together. Bring the heat on your dutch oven down to a low simmer, and cover it. Keep it cooking on low heat for at least 30-45 minutes, though it’s always preferred to cook it for two hours or more. After all, this is called a “Sunday Chili” for a reason, and that reason is to have the pot simmering on low all afternoon to develop a fine-tuned flavor. When the chili begins to thicken, you can thin it out with water or any additional broth until the consistency is to your liking. Additionally, you can alternate between the pot resting over low heat or merely resting in the hot dutch oven.
- Once it’s done or it’s dinner time after the chili has been cooking in the background all day, it’s time to serve the chili into bowls and top it with you and your guest’s preferred toppings.
- You can certainly substitute canned diced tomatoes for the crushed-tomatoes, if you prefer the thicker consistency.
- While it’s delicious, the bacon is (of course) optional, as you can also sauté your vegetables in reserved bacon fat.
- If you need to save time, chop your vegetables in a food processor or add your ingredients into a pressure cooker after it’s all sufficiently browned and the meat is cooked.
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