Empty My Fridge
The Best 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.
- In a large Dutch oven over medium-high heat, fry the bacon until crisp. Drain on paper towels. Pour off most of the fat, leaving 1-2 tablespoons.
- Add the onion, garlic, jalapeño and carrots, and sauté until soft and fragrant.
- Add the ground beef and spices, and brown until fully cooked.
- Add the tomato paste and sauté for 2-3 minutes.
- Add the tomatoes, beans, broth and bacon. Bring to a low simmer, cover, and cook over low heat for at least 30-45 minutes, ideally 2 or more hours. Keep it on low heat or let it rest in the hot pot as needed.
- If it thickens too much, stir in extra water or broth until it reaches the consistency you like.
- Serve with your favourite toppings.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicOnionTomatoCarrotTomato pasteGround beefBaconAvocado
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