The Ultimate Sunday Chili Recipe: A Comfort Classic with Big Flavor
There’s something magical about a big simmering pot of Sunday Chili. Maybe it’s the rich aroma that fills your kitchen while the bacon crisps and the beef browns. Maybe it’s the way every spoonful feels like a warm hug after a long week. Whatever the reason, this hearty Sunday Chili recipe has earned its place in my kitchen—and I promise it will earn a spot in yours, too.
This isn’t just any chili. It’s a balance of smoky bacon, tender ground beef, and just the right amount of heat from jalapeño and chili powder. The fire-roasted tomatoes add a subtle sweetness and depth that brings everything together. It’s the kind of meal that asks for seconds, maybe thirds, and tastes even better the next day.
When I make this chili, it’s usually part of my slow Sunday ritual. I throw on some music, dice my veggies, and let the pot work its magic while I sip coffee and plan the week ahead. It’s equally perfect for game day, meal prep, or an easy winter dinner. And let’s be honest: chili night isn’t complete without toppings! I like mine with creamy avocado, shredded cheddar, and a handful of tortilla chips for crunch.
If you’re new to making chili, this recipe is as straightforward as it gets. It’s adaptable, forgiving, and endlessly customizable. Want it smokier? Add chipotle. Need more heat? Double the jalapeños. Prefer turkey or vegetarian options? I’ve got you covered below.
For even more cozy cooking inspiration, check out The Pioneer Woman’s guide to hearty stews or Bon Appétit’s chili roundup. Both are excellent resources for anyone who loves comfort food with character.
Now, let’s dive into this bowl of Sunday goodness.
Sunday Chili Recipe
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Cozy Sunday Chili Recipe for Comfort Food Lovers
Description
This Sunday Chili is a rich and hearty one-pot meal made with smoky bacon, tender beef, beans, and bold spices. It’s easy to make, full of flavor, and perfect for sharing around the table on a relaxing weekend.
Ingredients
- 2 teaspoons salt
- 1 1/2 pounds ground beef
- 6 slices bacon, cut into small pieces
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, 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 (black beans and pinto beans recommended)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- Toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Instructions
- Crisp the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until golden and crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown the beef: Add the ground beef to the same pot. Season lightly with salt and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add aromatics: Toss in the diced onion, garlic, and jalapeño. Sauté for 3–4 minutes until fragrant and softened. If using carrots, add them now for extra sweetness and texture.
- Spice it up: Stir in the chili powder, cumin, oregano, and garlic powder. Let the spices bloom in the heat for about a minute, stirring constantly.
- Tomato base: Mix in the tomato paste and cook for 1–2 minutes to deepen the flavor. Then add the fire-roasted crushed tomatoes.
- Simmer with broth: Pour in the beef broth and stir everything together. Bring to a gentle simmer, then reduce the heat to low.
- Add beans: Stir in the drained beans and reserved bacon. Simmer uncovered for 30–40 minutes, stirring occasionally. Add more broth if the chili becomes too thick.
- Taste and adjust: Sample the chili and adjust with salt or additional seasoning as needed.
- Serve and garnish: Ladle into bowls and top with avocado, cheese, sour cream, tortilla chips, red onion, and cilantro.
Notes
Active time: ~20 minutes; simmering (passive) time: ~40–60 minutes. For a thicker chili, simmer longer uncovered. For a thinner texture, add extra broth near the end.
Advanced Techniques
Layering Flavors for the Perfect Sunday Chili
One secret to outstanding Sunday Chili lies in layering flavors. Don’t rush the steps—each one adds depth. Browning the beef properly creates a caramelized base that adds richness, while sautéing the onions and garlic in bacon fat adds an irresistible smokiness. I also like to let the spices toast briefly before adding liquids, which releases their essential oils and deepens the aroma. It’s these small, deliberate touches that make homemade chili taste far better than any canned version.
Boosting Flavor with Fire-Roasted Tomatoes
Using fire-roasted tomatoes instead of plain canned tomatoes brings subtle smokiness and complexity. If you want an even deeper flavor, try roasting your own tomatoes in the oven before adding them to the pot. Simply halve Roma tomatoes, brush them with olive oil, sprinkle with salt, and roast at 400°F until blistered. This trick adds a homemade touch that elevates your Sunday Chili from good to unforgettable.
Adding a Dash of Umami with Unexpected Ingredients
Want to impress your taste buds? Stir in a teaspoon of cocoa powder, a splash of soy sauce, or a square of dark chocolate near the end of cooking. These umami boosters enhance the savory notes without making the chili taste sweet. It’s a little culinary magic that gives your chili that “why is this so good?” quality.
Perfecting the Simmer for Texture and Taste
The simmering stage is where the magic happens. Keep the heat low and steady so the flavors meld and the sauce thickens naturally. I recommend at least 30–40 minutes, but if you have time, let it go for an hour or two. The longer it simmers, the richer it becomes. Stir occasionally to prevent sticking, and always taste halfway through to adjust seasoning.
The Power of Fresh Garnishes
Never underestimate the finishing touch. The toppings are more than decoration—they balance the chili’s intensity. Creamy avocado cools the spice, cheese adds richness, and a squeeze of lime wakes everything up. My personal favorite combo? Sour cream, cilantro, and crushed tortilla chips for crunch.
Storage, Shelf Life, and Maintenance Tips
Keeping Your Sunday Chili Fresh for Leftovers
Chili almost always tastes better the next day, and Sunday Chili is no exception. Once cooled, store it in an airtight container in the fridge for up to five days. The flavors will continue to meld overnight, making your Monday lunch a real treat.
Freezing Chili for Busy Weeks
Freeze your Sunday Chili in meal-sized portions using freezer-safe bags or containers. Lay bags flat for easy stacking. When you’re ready to reheat, thaw overnight in the fridge and rewarm on the stove over low heat. The texture and flavor hold up beautifully for up to three months.
Reviving Thick Chili After Refrigeration
Chili thickens naturally as it cools, but that’s an easy fix! When reheating, simply add a splash of broth or water and stir until it loosens to your liking. This helps restore the perfect consistency without diluting flavor.
Meal Prep Magic with Chili Portions
I love making a big batch of Sunday Chili and dividing it into single-serve containers for lunches. It reheats beautifully in the microwave or stovetop and pairs well with rice, cornbread, or even over baked potatoes.
Avoiding Flavor Loss When Reheating
Reheat chili gently—avoid blasting it on high heat. Instead, warm it over medium-low, stirring occasionally. This keeps the texture of the beans intact and prevents the flavors from tasting “cooked out.”
Dietary Adaptations and Substitutions
Making Sunday Chili Gluten-Free
This Sunday Chili is naturally gluten-free as long as your broth and toppings don’t contain hidden gluten. Always check labels on store-bought broths or spice blends.
Turning Sunday Chili into a Vegetarian Delight
Skip the beef and bacon, and use a mix of lentils and extra beans instead. Add a dash of smoked paprika for that missing smokiness. You won’t even miss the meat!
Lowering the Sodium Without Sacrificing Flavor
To make a lower-sodium version, use low-sodium broth, rinse your beans thoroughly, and go light on added salt. Boost flavor with lime juice, fresh herbs, and a pinch of chili flakes instead.
Dairy-Free and Paleo-Friendly Chili Options
Skip the sour cream and cheese toppings and opt for avocado, lime, or dairy-free yogurt instead. For a paleo variation, omit the beans and bulk it up with diced bell peppers or zucchini.
Making Sunday Chili with Ground Turkey
If you prefer leaner protein, substitute ground turkey for the beef. Add a little olive oil when browning to prevent dryness. The result is lighter but still hearty and flavorful.
FAQs About Sunday Chili
Can I Make Sunday Chili in a Slow Cooker?
Absolutely! Brown the beef and bacon first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. The flavors deepen beautifully with this method.
Can I Use Different Beans?
Definitely. Black beans and pinto beans are my go-tos, but kidney beans, cannellini beans, or even chickpeas work well. Just make sure to rinse and drain them first.
What If My Chili Is Too Spicy?
If your Sunday Chili ends up too hot, stir in a dollop of sour cream or a splash of cream to mellow the spice. You can also balance the heat with a bit of sugar or honey.
Can I Make It Ahead of Time?
Yes! In fact, chili tastes even better the next day. Make it a day ahead and refrigerate overnight to let the flavors develop. Reheat gently before serving.
What Should I Serve with Sunday Chili?
Cornbread, garlic bread, or a crisp green salad all make excellent companions. For a fun twist, serve chili over baked potatoes or rice for a hearty meal.
Conclusion & Final Thoughts
There’s a reason Sunday Chili has become one of my most beloved recipes—it’s simple, satisfying, and endlessly customizable. Every pot tells a story: the slow simmer, the aroma filling the house, and the joy of gathering everyone around the table. It’s more than just a meal; it’s an experience.
I love that this recipe can evolve with you. Some weeks I keep it classic, other times I toss in leftover roasted vegetables or swap the protein for turkey. No matter how you make it, the foundation remains the same—bold, comforting, and deeply flavorful.
Whether you’re hosting game day, prepping for a busy week, or just craving something hearty, Sunday Chili never disappoints. It’s the kind of dish that tastes like home, that invites seconds and conversations, that reminds you that cooking from scratch is worth it.
So grab that pot, crank up your favorite playlist, and make a batch of Sunday Chili. Your future self will thank you for it.