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A bowl of hearty homemade ground beef and tomato soup with onions and diced vegetables in a rich red broth.

Classic Sunday Chili

and rich Sunday chili made with seasoned ground beef, a robust tomato base, and warm spices. Bean-free, deeply flavorful, and even better the next day—perfect for football Sundays and cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 can 6 oz tomato paste
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar

Equipment

  • Large pot or Dutch oven

Method
 

  1. Brown ground beef in a large pot over medium-high heat, breaking it into crumbles. Add diced onion and cook until softened and beef is deeply browned.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Add chili powder, cumin, paprika, oregano, and cayenne; stir until the beef is coated and spices are fragrant.
  4. Add crushed tomatoes, tomato sauce, tomato paste, and beef broth. Stir in Worcestershire sauce, brown sugar, salt, and pepper.
  5. Bring to a boil, then reduce heat to low and simmer uncovered at least 45 minutes, stirring occasionally, until thickened and flavorful.

Notes

Brown the beef well and bloom the spices for best flavor. Simmer uncovered to thicken. Chili tastes even better the next day. Optional: add beans during the last 20 minutes if desired. Excellent for freezing and meal prep. Serve with crackers, cornbread, cheese, and sour cream. Peanut butter and crackers on the side is a nostalgic favorite.