Name: Sunday Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ lbs ground beef; 6 strips bacon, chopped; 1 small onion, diced; 4 cloves garlic, minced; 1 jalapeño, seeded and minced (optional, for heat); 2½ tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 3 tablespoons tomato paste; 1 (28 oz) can fire-roasted crushed tomatoes; 2 (15 oz) cans beans (black, kidney, or pinto), rinsed and drained; 2 cups beef broth (plus more if needed); Salt and black pepper, to taste; Shredded cheddar cheese; Sour cream; Sliced avocado; Chopped cilantro or green onions; Tortilla chips or cornbread

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Sunday Chili is a rich, hearty, and slow-simmered classic that’s made for relaxing weekends and feeding a crowd. With a deep, savory base of ground beef, beans, tomatoes, and bold spices, this chili is comfort in a bowl—perfect for game day, lazy Sundays, or meal prepping for the week ahead.

Why You’ll Love This Recipe

This chili brings together everything you want in a satisfying bowl: tender meat, perfectly spiced broth, and a variety of textures. Whether you enjoy it on its own, over rice, or with a side of cornbread, it’s a flavorful, easy-to-make meal that gets even better the next day.

Cozy, classic comfort food
Big flavor with minimal effort
Great for feeding a crowd
Freezer-friendly and meal prep approved
Easily customizable with your favorite toppings or add-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef and pork)
Onion, chopped
Garlic cloves, minced
Crushed tomatoes or diced tomatoes
Tomato paste
Kidney beans and/or pinto beans, drained
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Cayenne pepper (optional, for heat)
Olive oil
Salt and black pepper
Beef broth or water
Optional toppings: shredded cheese, sour cream, green onions, jalapeños, avocado

directions

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add garlic and cook for 1 more minute, stirring frequently.
Add ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
Stir in tomato paste, chili powder, cumin, paprika, oregano, and cayenne. Cook for 2 minutes to bloom the spices.
Pour in crushed tomatoes, beans, and beef broth. Stir to combine.
Bring to a simmer, reduce heat to low, cover partially, and cook for at least 45 minutes—longer for deeper flavor (up to 2 hours). Stir occasionally and add more broth if it gets too thick.
Taste and adjust seasoning. Serve hot with your favorite toppings.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 1–2 hours (longer is better)
Total time: 1 hour 10 minutes to 2 hours 10 minutes

Variations

Turkey or Chicken: Use ground turkey or chicken for a lighter version.
Vegetarian: Skip the meat and add extra beans, lentils, or diced sweet potatoes.
Spicy Chili: Add chipotle peppers in adobo or more cayenne for extra heat.
Add Veggies: Bell peppers, zucchini, or corn are great additions.
Bean-Free: Omit beans for a Texas-style no-bean chili.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium heat or microwave in portions for 2–3 minutes.
This chili freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I make this in a slow cooker?

Yes—brown the meat and sauté the onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Can I use canned chili beans?

Yes, just drain them first unless you want the seasoned sauce added to the chili.

How do I thicken chili?

Simmer uncovered to reduce liquid, or mash some beans into the broth.

Is this chili spicy?

It’s mild to medium by default—adjust cayenne or add hot sauce to taste.

Can I make it ahead of time?

Absolutely—this chili tastes even better the next day after the flavors have developed.

What should I serve with it?

Cornbread, tortilla chips, rice, baked potatoes, or a simple green salad.

Can I add beer for flavor?

Yes, replace some of the broth with dark beer for added depth.

What kind of meat is best for chili?

Ground chuck is ideal for its flavor and fat content, but leaner cuts or mixed meats work too.

Can I cook it all day?

Yes, simmering for several hours on low brings out amazing flavor.

Is chili gluten-free?

Yes, as long as your broth and spices are gluten-free.

Conclusion

Sunday Chili is the ultimate cozy dish—rich, filling, and full of classic chili flavor. Whether you’re feeding a crowd, prepping for the week, or just craving a warm bowl of comfort, this recipe is always a win. Top it your way and savor the slow-simmered goodness all weekend long.

Sunday Chili