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 broth or chicken broth (plus more to thin as needed)
• toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro

Directions

• 1. 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 sautéing.
• 2. Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.
• 3. Add the ground beef and spices. Brown until fully cooked.
• 4. Add the tomato paste. Sauté for 2-3 minutes.
• 5. 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.
• 6. BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.

Nutrition