Empty My Fridge
Sunday Chili
Ingredients
- Salt2 tsp
- Ground beef1 ½ lb
- Bacon6 slices
- Onion · diced
- Garlic · minced4 cloves
- Jalapeño chili · minced1
- Carrot · minced4
- Chili powder2 ½ tbsp
- Cumin2 tbsp
- Oregano1 tbsp
- Garlic powder1 tsp
- Tomato paste3–4 tbsp
- Tomato · roasted crushed1
- Two 14-ounce cans beans · rinsed and drained
- Beef broth2 cups
- Avocado
Instructions
- Mix the salt into the ground beef and set aside so it seasons while you prep the rest.
- In a large Dutch oven over medium-high heat, fry the bacon pieces until crispy, then drain them on paper towel-lined plates.
- Pour off most of the bacon fat, leaving 1-2 tablespoons in the pot.
- Add the onion, garlic, jalapeno and carrots and sauté until soft and fragrant.
- Add the ground beef and spices and brown until fully cooked.
- Stir in the tomato paste and sauté for 2-3 minutes.
- Add the tomatoes, beans, broth and bacon and bring to a low simmer.
- Cover and cook over low heat for at least 30-45 minutes, ideally 2 or more hours, moving the pot on and off the flame as needed.
- Thin with extra broth or water as needed, since the chili thickens as it sits.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicOnionTomatoCarrotTomato pasteGround beefBaconAvocado
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