Sunday Chili Ultimate Comfort Bowl (Print Version)
# Ingredients:
01 -
1 1/2 lbs ground beef
02 -
6 strips bacon, chopped
03 -
1 small onion, diced
04 -
4 cloves garlic, minced
05 -
1 jalapeño, seeded and minced
06 -
2 1/2 tablespoons chili powder
07 -
2 tablespoons ground cumin
08 -
1 tablespoon dried oregano
09 -
1 teaspoon garlic powder
10 -
3 tablespoons tomato paste
11 -
1 (28 oz) can fire-roasted crushed tomatoes
12 -
2 (15 oz) cans beans (black, kidney, or pinto), rinsed and drained
13 -
2 cups beef broth
14 -
Salt and black pepper, to taste
→ Optional Toppings
15 -
Shredded cheddar cheese
16 -
Sour cream
17 -
Sliced avocado
18 -
Chopped cilantro or green onions
19 -
Tortilla chips or cornbread
# Instructions:
01 -
In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon grease in the pot.
02 -
Add onion, garlic, and jalapeño to the pot. Cook for 3–4 minutes until softened and fragrant.
03 -
Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
04 -
Stir in chili powder, cumin, oregano, garlic powder, and tomato paste. Cook for 1–2 minutes to bloom the spices.
05 -
Stir in crushed tomatoes, beans, beef broth, and cooked bacon. Bring to a simmer.
06 -
Reduce heat to low and simmer for 30–60 minutes, stirring occasionally. Add more broth if the chili gets too thick. Taste and adjust seasoning. Serve hot with your favorite toppings.
# Notes:
01 -
Chili only gets better the next day — perfect for leftovers or freezing.
02 -
Add cocoa powder or a dash of cinnamon for extra depth.
03 -
Swap ground beef with ground turkey or plant-based meat for a lighter version.