Description
This hearty and flavorful chili is the ultimate Sunday comfort food. It’s packed with ground beef, crispy bacon, beans, tomatoes, and warm spices — all simmered into a rich, savory bowl of goodness. Perfect for meal prep, game day, or when you just want something cozy and satisfying.
Ingredients
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1 1/2 lbs ground beef
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6 strips bacon, chopped
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1 small onion, diced
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4 cloves garlic, minced
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1 jalapeño, seeded and minced (optional, for heat)
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2 1/2 tablespoons chili powder
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2 tablespoons ground cumin
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1 tablespoon dried oregano
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1 teaspoon garlic powder
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3 tablespoons tomato paste
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1 (28 oz) can fire-roasted crushed tomatoes
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2 (15 oz) cans beans (black, kidney, or pinto), rinsed and drained
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2 cups beef broth (plus more if needed)
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Salt and black pepper, to taste
Optional Toppings:
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Shredded cheddar cheese
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Sour cream
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Sliced avocado
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Chopped cilantro or green onions
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Tortilla chips or cornbread
Instructions
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Cook the bacon:
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. -
Sauté veggies:
Add onion, garlic, and jalapeño to the pot. Cook for 3–4 minutes, until softened and fragrant. -
Brown the beef:
Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. -
Add spices and tomato paste:
Stir in chili powder, cumin, oregano, garlic powder, and tomato paste. Cook for 1–2 minutes to bloom the spices. -
Add liquids and beans:
Stir in crushed tomatoes, beans, beef broth, and cooked bacon. Bring to a simmer. -
Simmer and serve:
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
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Chili only gets better the next day — perfect for leftovers or freezing.
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Add cocoa powder or a dash of cinnamon for extra depth.
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Swap ground beef with ground turkey or plant-based meat for a lighter version.