Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it's crock pot and freezer-friendly, too!
“This chili is the best. It’s foolproof, craveable, and a crowd favorite every time I take it places. It’s won 2 chili cook offs now! If you are looking for a not-your-run-of-the-mill chili that makes people come ask you for your recipe later… this is it!!”
Happy fall, y’all! Sorry, couldn’t help myself.
Mother Nature hasn’t gotten the memo that it’s no longer summer and, according to the weather woman, will be cranking out mid-70s for the foreseeable future. I’m not complaining, but after experiencing the frigid-50s a few weeks ago I’ve made the mental shift and no longer feel right wearing short sleeves thankyouverymuch.
My taste buds are also craving a cozy experience so I’m breaking out my go-to Signature Spicy, Smoky, Sweet Chili recipe to share with you. Fall, winter, spring, or summer — it’s always a good time to break out this life-changing chili recipe!
Watch How to Make It
Signature Beef Chili
Growing up I never liked chili. It was always too…I don’t know, tomato-y? My Dad, the chief chili cooker in my house, always made it with huge hunks of tomato which – gagsville. Not to knock on my Dad’s cooking but he likes chunks and, well, I don’t.
It wasn’t until my early 20s that I finally fell in love with chili. I was living in the frigid tundra otherwise known as Minneapolis in the wintertime when one of my girlfriends made a big pot for us to warm up with one dark and freezing night.
The chili immediately won me over and I wrote the recipe down as soon as I scraped up the last bits from my bowl.
Pin this now to find it later
Pin ItWhat was so great about her recipe that could erase 20+ years of chili avoidance? Surprise, surprise, it’s a tad sweet, plus it’s got some heat. Normally I’m not a huge fan of spicy food, but with the touch of sweet it totally works.
Over the years I’ve fine-tuned her recipe to fit our tastes to a T and it’s become my go-to signature chili. I have the recipe memorized and make it over and over again in the fall and wintertime. It’s awesome for making on a Sunday afternoon then eating for lunch all week long.
Add some Gluten Free Cornbread or Gluten Free Focaccia (or Gluten Free Cinnamon Rolls #IYKYK) and you’re set!
How to Make This Recipe
Start by browning ground beef with chopped shallots or onions, garlic, salt, and pepper in a large soup pot or Dutch Oven.
Next add canned tomato sauce, baked beans, and black beans that have been drained and rinsed.
I’ve always used Bush’s Vegetarian Baked Beans in my signature chili, but you can use whatever kind you like best. I just love how the baked beans add a touch of sweetness!
Now add all the spices that turn tomato sauce and beans into Signature Spicy, Smoky, Sweet Chili. You’ll need:
- Chili powder
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Cayenne pepper.
The smoked paprika gives this chili a totally unique flavor and plays well off the smoky/spicy chili and cayenne powders. Mmm!
Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you’ve just got to go for it!
Trust me, it will not make your chili taste like candy. It’s all about balance between spicy, smoky, and sweet.
Place a lid on top then simmer for 30 minutes, stirring two or three times.
FYI – This chili also freezes PERFECTLY. Let it cool completely then scoop into a freezer bag and freeze flat. To reheat, let it thaw in the refrigerator overnight and then reheat on the stove.
When it’s time to eat, scoop the chili into bowls then top with melted cheese, chopped green onions, and tortilla chips for crunch, plus Gluten Free Cornbread.
I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!
More Chili Recipes to Love
- Easy Turkey Chili
- Kickin’ Green Chili
- Crock Pot White Chicken Chili
- No Bean Chili
- Taco Chili
- Fiesta Pork, Bean and Green Chili Chili
- Sweet Potato, Poblano and Chorizo Chili
Equipment
Ingredients
- 1 lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 28 oz can tomato sauce
- 15 oz can Bush’s Vegetarian Baked Beans
- 15 oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1 – 2 Tablespoons heaping brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, or more or less
- Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
Directions
- Heat a large soup pot or Dutch Oven over medium-high heat then add ground beef, shallot or onion, and garlic. Season with salt and pepper then brown and drain if necessary. Return the beef to the pot then add remaining ingredients and bring to a simmer, stirring occasionally. Turn heat down to medium-low then simmer for 30 minutes, stirring occasionally. Scoop into bowls then serve with toppings.
Crock Pot Cooking:
- Transfer ground beef mixture to a 5 or 6 quart crock pot then add the rest of the ingredients and stir to combine (can be done ahead of time. Store in the refrigerator until ready to start cooking.) Place a lid on top then cook on low for 4-6 hours.
Notes
- Serve with Gluten-Free Cornbread.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I have been making this for what feels like my adult life. I really should write this recipe down because it is basically my family chili recipe at this point
LOVE!! If you make it more than 5 times it’s definitely yours. ;)
I made the recipe as is, but I would not use the baked beans again. I can see how this recipe might stand out when taking one bite from many bowls, but I found it too sweet. Overall, it seemed too heavy for my stomach. I much prefer the turkey chili recipe.
I’m glad you found a version you love, Hannah!
Could I leave out the Bush’s Baked Beans and replace with Kidney beans? Husband is diabetic and there is too much sugar. Thank you.
Sure! Chili is very versatile so adjust the ingredients/amounts as needed for your personal tastes or dietary restrictions!
I won 2nd place in chili cook off contest with this recipe!
YESS!!! SO happy to hear this, Nancy! Congrats, and thanks for letting me know – so exciting!
I’m certainly not the cook in our house, but wanted to make a chilli to enter our church’s chilli cook-off. I thought I had no chance as my wife is an excellent cook, along with several others at church. Thanks to you I am now a chilli cook-off champion.
p.s. my wife is still a little salty😂
WOHOO!! Love to hear this, Peter – great job!
This has become the go-to chili recipe in our family! I’m obsessed with chili – could eat it at least 3 days/week for the rest of my life – and have tried so many recipes. I love most of them, but my family is more discriminating when it comes to chili and often would make fun of me when I announced chili as the dinner plan. Not with this recipe – now they actually ask me to make chili and I always do a double recipe. The smoky sweet combo seems to be the secret sauce. I do mine in the instant pot – 20 min on manual setting and it tastes like it simmered all day. Have served for football parties and everyone comes back for seconds and many people have requested the recipe. Its different enough to be special but still a crowd pleasing chili. Thanks for sharing!
Oh my gosh, favorite comment ever – I am obsessed with chili too and used to make a pot on the weekend then eat it for lunch all week long. Those were my pre-kid days, though, ha! Thrilled this is a recipe everyone loves – thank you so much for taking the time to leave a star rating and comment, Amy!
Delicious. I add some chopped Serrano and jalapeños or habaneros for heat. Friends and family always love it.
YUM, sounds delicious, Ricky! Thank you so much for your feedback and recipe rating!