Sunday Chili Packed with Flavor

This hearty Sunday Chili has become my go-to recipe whenever I need to feed a crowd or want to ensure we have delicious leftovers for busy weekdays. The combination of ground beef, crispy bacon, and beans creates a rich, satisfying meal that simmers to perfection on lazy Sunday afternoons.

I first developed this recipe during a particularly cold winter when my family was craving something warming but substantial. What started as an experiment with bacon and beef has become our most requested comfort food, especially when friends come over to watch Sunday football games.

Ingredients

• Ground beef: Provides the hearty foundation. Look for 80/20 lean to fat ratio for the best flavor without excessive greasiness
• Bacon: Adds a smoky depth that elevates the entire dish. Choose thick cut for more pronounced flavor
• Onion, garlic, and jalapeño: Create an aromatic base. Fresh ingredients make a noticeable difference here
• Chili powder, cumin, and oregano: Form the classic spice profile. Toast them briefly to intensify flavor
• Fire roasted crushed tomatoes: Offer a slight smokiness that regular tomatoes lack. Worth seeking out
• Beans: Add texture and nutrition. Feel free to mix varieties for visual appeal and flavor complexity
• Beef broth: Keeps everything juicy and provides rich umami notes. Homemade is best but quality store bought works well

Step-by-Step Instructions

Cook the Bacon:

Start with a cold Dutch oven and heat the bacon slowly until crispy but not burnt. This extracts maximum flavor from the bacon and creates the perfect fat base for the rest of the ingredients. Reserve those crispy bits for later as they add wonderful texture to the finished chili.

Sauté the Vegetables:

Use the rendered bacon fat to cook your aromatics. The onions should become translucent and slightly golden at the edges while the garlic and jalapeño should become fragrant but not brown, which would create bitterness. This step typically takes 3 to 4 minutes over medium heat.

Brown the Beef:

Add ground beef to the aromatic mixture and break it into small pieces as it cooks. Take your time with this step; proper browning creates deep flavor compounds that form the backbone of great chili. Look for a caramelized color rather than just gray meat.

Bloom the Spices:

This critical step wakes up the dried spices and tomato paste. Stir constantly during this 1 to 2 minute process to prevent burning. You should notice the mixture becoming fragrant and slightly darker as the spices toast in the residual fat.

Simmer to Perfection:

After adding the liquids, beans, and reserved bacon, let everything bubble gently for at least 30 minutes. This allows flavors to meld and the sauce to thicken naturally. Check occasionally and stir from the bottom to prevent sticking.

The fire roasted tomatoes are perhaps my favorite ingredient in this recipe. I discovered them several years ago when regular tomatoes were out of stock at my local store and now I refuse to make chili without them. The subtle charred flavor adds a complexity that mimics hours of slow cooking even when the chili is ready in just an hour.

Storage and Reheating

This chili will keep beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day or two as everything has time to meld together. When reheating, add a splash of beef broth if the mixture has thickened too much in storage. For longer preservation, freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over medium low heat.

Make It Your Own

The beauty of this Sunday Chili lies in its adaptability. For a spicier version, leave the seeds in your jalapeño or add a diced chipotle pepper in adobo sauce. If you prefer a sweeter profile, a tablespoon of brown sugar or molasses creates wonderful balance. Vegetarians can skip the meat entirely and double the beans or use a plant based ground meat substitute. The bacon can be replaced with a tablespoon of smoked paprika to maintain that crucial smoky element.

Serving Suggestions

While delicious on its own, this chili truly shines with thoughtfully chosen toppings. Create a toppings bar with shredded cheese, sour cream, diced avocado, fresh cilantro, and lime wedges. For a complete meal, serve alongside cornbread fresh from the oven or over a small portion of rice. For a crowd pleasing party setup, consider serving the chili as a topping for baked potatoes or as the filling for walking tacos where guests can add chili to individual bags of corn chips.

Frequently Asked Questions

→ Can I use a different protein instead of ground beef?

Yes, you can substitute ground beef with ground turkey, chicken, or plant-based protein for a lighter or vegetarian option.

→ What beans work best for this chili?

Black beans, kidney beans, and pinto beans are all excellent choices. You can use a mix or stick to your favorite type.

→ How can I adjust the spice level?

For more heat, leave the seeds in the jalapeño or add extra chili powder. To tone it down, reduce the spice quantity or omit the jalapeño.

→ Can I prepare this chili in advance?

Absolutely! The flavors deepen with time, so making it a day ahead or freezing leftovers ensures an even tastier dish.

→ What toppings pair well with this chili?

Shredded cheddar, sour cream, avocado slices, chopped cilantro, and tortilla chips or cornbread are all great options to enhance your chili.

→ Can I make this chili thicker or thinner?

For a thicker chili, simmer uncovered to let the liquid reduce. To thin it out, add more beef broth to reach your desired consistency.