Well, I do like chili. But one more thing: I’m a little picky about peppers. My favorite peppers are:

• Thick! Large and thick.
• Big, but small, even chunks – no big tomatoes, please.
• It’s spicy, but not in a way that’s hot in your mouth. It’s that pleasant, warm, hot winter afternoon smell.
• Drink alcohol in moderation. I want to know where the beans are, but I only think about beans in some bites.

All right, I will introduce you to my favorite Sunday hot sauce.

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Why I like this recipe

It’s thick and chunky, spicy without losing its spiciness, has just the right balance between meat, beans, and vegetables, and is excellent for scooping (what else can chili do, really).

It also has the magic of chili, which tastes better when eaten as leftovers.

Sunday’s slow-cooked peppers are a delicious treat filled with warmth.

Pepper ingredients

We’ve got a simple and delicious list of ingredients for you.

• beef
• Bacon
• Jalapeno peppers, Onions and garlic
• Carrots (if you want them)
• spice
• Chopped tomatoes and tomato sauce
• Beans (black beans and pinto beans are good, or you can also add kidney beans)
• broth

Simple ingredients, perfectly balanced flavors, all ready to go.

How to make homemade chili basics

Come on, let’s cook!

• Fried crispy Bacon: This is a crucial step—make an extra slice of Bacon, crisp it up, and then munch on the remaining peppers while they cook.
• Saute the vegetables: Leave the bacon fat in the pan and add the chopped vegetables. Your Onions, garlic, carrots, jalapeno—all this goes into the pan. And, uh, a reminder: Look at all the ways to cut an onion (without crying).
• Beef cooked with spices: Oh, oh! It smells good!
• Add the beans and liquid: Add tomato sauce, tomatoes, beans, broth, and crispy bacon slices (you know, the ones left over after you finish your snack).
• Simmer: Stir, cover, simmer, then grab a magazine and a glass of wine. Or, more realistically, in your home, unload your book bag, fold your clothes, and listen to your dog bark at a random squirrel in the yard because dinner is now cooked.

Scoop these rich flavors into bowls and add the toppings (maybe coriander, avocado, and potato chips!).

Join Bacon to win hearts and minds

Bacon! Did someone mention Bacon? It would help if you had it. Crisp, smoky, and with just the right amount of surprise. Plus, it’s a bonus! You can fry vegetables directly in bacon grease.

Bless it.

Plus, spices! It’s all about spices, my friends. Use fresh spices. Just believe! Open your kitchen cabinet or spice drawer right now and make sure you’re not using any spices from 1986 because hairstyles are in fashion, but no, your spices are definitely not in fashion back then. In the kitchen, we use paprika, cumin, oregano, garlic powder, salt, and other staples that you’ll eat in no time.

Thick or thin?

Beef or chicken broth can be used to make chili juice. If you have a low-sodium broth on hand, you can use it in a pinch—add a little more salt to balance everything out. Strong chili is the best choice, but add more soup if you need to thin it out.

Let’s talk about the chili topping.

What ingredients do we need to discuss? It is a paradise salad bar full of possibilities. My favorite:

• avocado
• Cotjia cheese or cheddar cheese
• coriander
• Green onion
• Red onion
• Sour cream
• If you taste well, crushed tortilla chips, cornbread, or filters…

What else can I eat with chili?

There are a lot of things that can make this recipe a meal in its own right, but if you’re going to make a full spread, here are some of your favorite combinations:

• Cornbread: Classic for a reason! It just works.
• Baked potatoes: Bake them, cut them into slices, and fill them with hot sauce. I fully support this decision.
• One-ingredient Socca: I love this right now, and its golden, crispy, bread-like texture makes it a great match for peppers.
• The magic no-knead bread: But there’s always something more challenging, hotter, buttery, and more traditionally delicious
• Simple green salad: Something fresh, green, and crunchy to brighten everything.

How do I freeze leftover peppers?

Okay, wait. Do you have any leftovers? But how?! While we have yet to fully understand how you get so many of the best peppers, the good news is that this pepper is incredibly easy to freeze!

1. Put everything into a container or bag that can be refrigerated.
2. Throw it in the freezer and defrost it later.
3. Thaw overnight in the refrigerator, then reheat on the stove. In the future, you will thank yourself for leaving such a delicious meal on a busy weeknight.

This hearty, meaty, chunky, high-protein, slow-cooked Sunday pepper is for you and me.

Get your ingredients, your little spoon, and your giant spoon.

Sunday + chili + you = a perfect thing.

Sunday pepper: Frequently asked questions

Can I use diced tomatoes?

I should think so! I’m a big fan of chopped tomatoes, but you can also use canned diced tomatoes.

I have everything but bacon. How’s it going without bacon?

It will. The bacon is optional, but it’s super delicious! A faster option is to skip the bacon and instead fry the vegetables with reserved bacon grease or smoked paprika – you keep bacon grease in the fridge, right? It’s time to start.

Can I make chili in an instant pot?

Of course, you can! Once everything is browned, you can put it in an instant pot and pressure cook it for 20-30 minutes, concentrating the flavors in less time.

O! It looks like there are a lot of vegetables to cut. Do you have any suggestions for speeding things up?

Here is a quick tip! You can buy pre-chopped vegetables or just chop all the vegetables straight in the food processor! (Affiliate link) It could be more precise, but it’s super fast and easy. You can also save time preparing vegetables by following the guide on how to cut Onions.

Can I use ground Turkey instead of ground beef?

Absolutely! Ground turkeys can also do well.

How can I make the peppers hotter?

Add some chili or red pepper flakes and other spices, and serve!

1. Mix salt with ground beef. Set it aside so it becomes salty and savory while you prepare the other ingredients. In a large Dutch oven, fry the bacon slices over medium heat until crisp. Drain on a plate lined with paper towels. Pour off most of the bacon fat, but leave 1-2 tablespoons for seasoning.
2. Add onion, garlic, jalapeno pepper, and carrot. Fry until soft and fragrant.
3. Add ground beef and spices. Fry until cooked through.
4. Add ketchup. Fry for 2-3 minutes.
5. Add tomatoes, beans, broth, and bacon. Bring to a simmer. Cover and roast over low heat for at least 30-45 minutes, but preferably for more than 2 hours (this helps with flavor formation, which is why it’s a Sunday pepper). You can cook it on low heat or in a hot pot. It will thicken, so use extra water or broth to dilute it to your desired consistency.
6. Boom! Top with your favorite toppings. Could you make plans to do it again next Sunday?

• Instant pot instructions: Once everything is browned, put it in the instant pot and pressure cook it for 20-30 minutes, concentrating the flavor in less time.
• Slow Cooker instructions: Add everything to your slow cooker for 3 hours once everything is browned. Enjoy!