Step 1

Mix salt with ground beef. Set aside so it can get nice and salty while you prep the other ingredients. In a large Dutch oven over medium high heat, fry your bacon pieces until crispy. Drain on paper towel lined plates. Pour off most of the bacon fat, but leave 1-2 tablespoons for sautéing.

Step 2

Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.

Step 3

Add the ground beef and spices. Brown until fully cooked.

Step 4

Add the tomato paste. Sauté for 2-3 minutes.

Step 5

Add tomatoes, beans, broth, and bacon. Bring to a low simmer. Cover it and let it hang out over low heat for at least 30-45 minutes, but ideally 2+ hours (this helps the flavors develop and this is why it’s Sunday chili). You can alternate between  keeping it over a low flame and just letting it rest in the hot pot. It will thicken, so use extra water or broth to thin it out to desired consistency.

Step 6

BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.