Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it’s crock pot and freezer-friendly, too!
Happy second day of 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 weatherman, will be cranking out mid 70s for the forseeable 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 about wearing anything with short sleeves. Thus, I have been LIV-ING in jeans and The Black Fleece. You know the one!
Anyway, my taste buds are also craving a cozy yet casual experience so, despite the summery temps, I broke out my go-to Signature Spicy, Smoky, Sweet Chili recipe last weekend and gave it an updated twist to share with you in this Way Back Wednesday post!
MY OTHER RECIPES
Growing up I never really 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. Totally not knocking my Dad’s cooking, he’s the best hash brown, gumbo, and french toast maker this side of the Mississippi (always wanted to say that,) but he likes chunks and, well, I don’t.
It wasn’t until my early 20s that I fell in love with chili. I was living in the frigid tundra otherwise known as Minneapolis in the wintertime when one of my best girlfriends who was living right down the street at the time 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.
What was so great about Lindsey’s 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 spicy foods-lover, 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. I never get sick of it!
I actually posted the recipe back in 2011 with cornbread baked on top but didn’t include measurements for the spices, and recently added smoked paprika to give the chili a kick of smokiness, so I’m featuring it again with an updated ingredient list.
I also tested my Signature Spicy, Smoky, Sweet Chili recipe in the crock pot and here are my thoughts: this chili can be ready to eat in less than 45 minutes – we’re talking from raw ingredients to scooped into a bowl and topped with freshly grated cheese – in a soup pot or Dutch Oven on the stove. BUT, if you want to be able to throw a bunch of ingredients in a crock pot and walk away for 4-6 hours then it works perfectly that way too. Either way, you’re going to love it!
Start by browning 1lb ground beef with 1 large chopped shallot or 1 small onion, 2 cloves garlic, salt, and pepper in a large soup pot or Dutch Oven. If you’re going the crock pot route then brown the beef mixture in a skillet and then add it to a 5-6 quart crock pot.
Next add a 28oz can tomato sauce, 15oz can baked beans, and 15oz can black beans, drained and rinsed. For whatever reason 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 3 Tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon each salt, garlic powder, onion powder, and cumin, and 1/4 teaspoon (or more or less) 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. Alternatively, stir everything together in the crock pot then cook on low for 4-6 hours. If you’re around you can give it a stir a few times, but it’ll be ok in there if you can’t stir it. I tried letting the chili slow cook for 8 hours but it reduced down a bit too much and some of the flavors got lost. Stick with 4-6 and you’ll be set.
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 (these little crocks are from Ben’s Chili Bowl in D.C.!) then top with melted cheese, chopped green onions, and tortilla chips for crunch!
Signature Spicy, Smoky, Sweet Chili
Description
Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it’s crock pot and freezer-friendly, too!
Ingredients
- 1lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 29oz can tomato sauce
- 15oz can Bush’s Vegetarian Baked Beans
- 15oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1-2 heaping Tablespoons 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
- Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.
- Crock Pot Cooking Instructions: 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I could not love this chili more – well I guess I do with the addition of that smoked paprika! Me + Signature Spicy, Smoky, Sweet Chili = always and forever.
Oh, don’t forget the cornbread! I made a gluten-free batch then topped it with Cinnamon-Honey Butter. That’s just 1/4 cup softened butter mixed with 2 Tablespoons honey and 1/2 teaspoon cinnamon. Reeeeeediculous!
I hope you enjoy as much as I do!
Other Chilis You Might Like!
Crock Pot White Chicken Chili >
Crock Pot Sweet Potato and Quinoa Turkey Chili >
Fiesta Pork, Bean and Green Chili Chili >
[…] Spicy Smoky Sweet Crockpot Chili by Iowa Girl Eats […]
This is the BEST chili! The only thing I do differently is replace half of the ground beef with a can of drained rinsed chickpeas and a diced sweet potato. (I add just a little water for the potato to cook.) Sooo delicious. My husband always said he didn’t like chili but he can’t get enough of this. Thank you!!
[…] Signature Spicy, Smoky & Sweet Chili […]
It says this makes 6 servings, does anyone know how many cups the whole recipe makes? Or how many cups a serving is?
I compete in chili cook off’s all over the USA. Right before turning in the chili to the judges, I will often tweek with just a bit of brown sugar. What I prefer to use to add sweetness and depth of flavor is add a prune to the pot once everything has been added. I remove it before turning in to judges. There’s a secret little tip for ya! ;)
Let’s just say I made this chili March the 5th, I doubled the recipe and ate it for three days straight, yesterday I made something else and tonight the boyfriend was wanting more so we’re having it again today and probably for the next two days ! PERFECT !
Wohoo!! So glad to hear – puts a huge smile on my face! :)
Add 1/3 can of Tecate Mexican beer for a drunken savory kick and thank me later… ?
[…] Chili – I modify this recipe to be cleaner. I omit the baked beans and use a can of kidney beans, drained instead. I also omit the brown sugar. […]
I have avoided making chili for my five years of marriage because my husband hates chili growing up. I saw this recipe & couldn’t resist & I’m so glad because my husband (and toddler) loved this meal. So much, I’ve made it twice since. It was so easy to make & I am thrilled I can freeze it! Thanks for a great recipe.
Ahh, I’m so glad to hear it, .Amy! Thanks so much for the great feedback!
It’s only the beginning of August but I am wishing the rest of summer away so I can resume making this! It is my favorite chili, EVER! I can’t eat any other chili now that I make this one. This year, I am trying to seriously cut/watch my sugar intake. I’ve always eliminated the spoonful of brown sugar (I prefer spicy over sweet!) but I was wondering what you think of maybe only using half a can of baked beans to cut even more sugar.
HAHA – I feel the same way!!! I think that would definitely be fine to cut the baked beans in half, though I might reduce the cayenne and/or chili powder (just a touch) as you won’t have as much sweet to balance it out. Let me know how it turns out!
Hands-down the BEST chili recipe. EVER. EVER.
Thank you, Pauline! Such a compliment!
Hi Kristin
Just checking out your recipe for spicy smokey, sweet chili. Looks very intriguing!. I am alway on the lookout for a chili recipe that looks a bit different than what I usually throw together. One question. If I want to double or triple the recipe, should everything get doubled or tripled (even the beans) or play it by ear and taste as I go?? BTW, good looking web site. Cheers, Mikey
I think you could easily double without any adjustments, but if you were to triple, I’d definitely taste and adjust (thinking decrease a touch) the seasonings!
[…] 9. Signature Spicy, Smoky, Sweet ChiliYields: 6 servings Good for: 1 monthChili is one of those dishes that will always solidify well. (Plus, there’s zero utterly as gratifying when we don’t feel like cooking!) Rich in flavor, this recipe will greatfully usually about anyone, either they cite their plate sharp or mild, sour or sweet. Photo and recipe: Kristin / Iowa Girl Eats […]
[…] and make ahead meals are Kristin’s forte from Iowa Girl Eats. She loves to share easy, healthy, and freezable meals that make cooking less time stressful. Her […]
This looks yummy! I use similar spices in my chili recipe. I like the idea of throwing this together around noon and then being able to be out and about in the afternoon and come home to supper already made! We are going to have to try this soon!
Oh yeah, I was going to say that I’m a chili-lover since forever. My mom’s chili was good, but she didn’t know what the spice amounts were. I made it one day, just guessed, but I kept track and we liked it, so that got written down and has been made the same way since. At church soup suppers and in our own house, our chili is a hit. I’m sure we would like your chili, too, for something different. It’s the end of September, and it’s still been pretty warm here in WI, but the cool weather has to be coming soon.
[…] Signature Spicy Smoky Sweet Chili by Iowa Girl Eats […]
In my crockpot right now! Can’t wait for supper!
I hope you love it, Dawn!
This recipe was AH-MAZING! Thank you so much for sharing! I usually am not a big bean fan, but my boyfriend loves chili. I gave it a try and WOW. I made a few adjustments. I used a little more meat for more heartiness and I didn’t have the smoked paprika so I used regular paprika. This made it a little sweeter just how I like it.
So glad you were able to make it yours!! Love that chili recipes are perfect for doing that!
[…] signature chili recipe at Iowa Girl Eats is spicy, smoky, and sweet, just the way my kids like it. Serve this up with […]
This chili sounds yummy but I was just wondering if I could replace the black beans with pintos. Has anyone else tried this?
Sure!
Just thought I would leave this note. Last night I was searching for a chili with cinnamon in it but stumbled upon this one. I decided to go for it and make it to take to work for Chili Days (a once a year feast of 15 chilis) and I only make chili once a year. I have never gotten a mention ever, but this year with this chili I got the best flavor award out of the 15 that were brought in. Some people said it was far and away the best one made. It was very easy to do and I had it in the crock pot in probably just over 30 minutes. I let it cook on low for 6 hours. Thanks.
That is too cool!! Thanks for letting me know, Danny, I’m so glad everyone enjoyed it! :)
[…] 2. Spicy, Smoky, Sweet Chili […]
Made this for the first time this week and can’t believe I haven’t made it before, it will now be my go to chili! Only change I made is I added a can of tomatoes as I have always liked tomatoes in my chili, it still turned out great, I would have never thought to put baked beans in chili but loved the addition! I will add this to my many recipes I use from you! :)
So glad to hear it, Kaley, and glad you were able to adapt it to better fit your tastes!
[…] Signature Spicy, Smoky, Sweet Chili (crock pot and freezer-friendly) | Iowa Girl Eats […]
We make this all the time in the winter! It’s perfect! I cut down chili powder to 1/2 tsp for the kids but they gobble it up mixed with some mac n cheese! Smoked paprika should be in more recipes! Thanks for our new go-to chili recipe! :-)
Oh MY WORD!!! This chili is amazing! I found this recipe on Pinterest. This is the 3rd time I’ve made it I think.. lol. Honestly I’ve actually lost count.. but I can’t get enough. This time I had to double the recipe because between my boyfriend and myself it disappears so quickly. My son who is super picky ABSOLUTELY loved it, mind blown!!! When he was helping me make it tonight, he couldn’t stop coming back to sample it before it was finished simmering. I made this with cheesy jalapeno cream corn cornbread. This reminds me of those cold winter days in Maryland. I haven’t seen snow in ages but this is a fall/winter heaven mix on a spoon. Thank you again! Looking forward to trying your other recipes too..
I loved this recipe! I did substitute Cannellini Beans and Pinto Beans. But other than that, I followed the recipe exactly as written. My picky daughter(11 yrs old) even liked it.
This is so ridiculously good. I have made it many times exactly following your recipe. We always double it to make sure we have leftovers. Perfect!!
So glad to hear it, Rachel!
I know this post is 2+ years old, but I just had to take a second to post about how wonderful this chili is! I found it on Pinterest a couple of weeks ago and have been longingly staring at the picture of it until last night when I made it. My husband and I thank you for this delicious concoction of flavors – it was out of this world. We each had two bowls, and kept sneaking into the kitchen to have spoonful’s of it even after we finished dinner! I didn’t intend on altering the recipe because I wanted to make sure I was having the authentic version, but I had a 2x size can of Bush’s baked beans, so I just added the whole thing because I LOVE those beans. I think the Bush’s beans + the brown sugar + cayenne make this dish! I will be passing this on to everyone I know – whether they want it or not :)
[…] Signature spicy, smoky, sweet chili […]
My fiance and I have spent about 3 years trying to find a chili that we would both like and we finally found it with this recipe! So, so good! He is also a super picky eater and one way I get him to try new recipes is saying, “I found it on a good blog”, he always responds “Iowa Girl?” and will then give it a try. Haha so thanks for making dinner time a little easier around here.
Oh my goodness, you totally made my day Samantha! I’m so glad you BOTH loved the chili, and other recipes you’ve tried! :)
Yummy!!! The best not usual chili I have ever had!!! I prefer Spicy and really wanted to try ‘sweet’ and this is just a perfect combination of Smoky, Spicy, and a good hint of Sweetness!!!! Awesome! will be making MORE bc it disappeared at our chili cook off!!!
However, I adjusted mine in this way if you do not mind:
no onion or garlic power;
about 1.5 lbs of ground turkey meat (our preference)
used 3 Tsp of light brown sugar!
cooked in crock pot however left it only for 2 hours!!!
That’s awesome – I’m so glad you loved it!! I really like this chili with ground turkey too – great swap!
This chili is the best chili that I have ever had! I have made it for others and they agree. It is definitely my go-to chili! Just wondering if you have the nutrition anywhere? Wondering how weight watcher friendly this recipe is but I can’t calculate the points…
[…] When we enter the comfort food months it’s always good to have a chili in the freezer and this slightly spice, smokey and sweet crock pot recipe is the perfect choice. (via Iowa Girl Eats) […]
Chili is the one thing I just cannot make and it never turns out the same way twice! I made this tonight and I loved it! My husband loved it! It was perfect! It sounds so silly but we looked at each other and said- this just tastes like real chili. Sometimes it’s too tomatoey- more like spaghetti sauce. Thank you for this keeper! I wish I would have doubled the batch!
Yes! That was my problem with chili for so many years – it just tasted like canned tomato sauce. So glad you guys loved it!!
Holy mother of crap this is good! That’s all I can say, I had to stop midway through my bowl to say that. Oh my yum!
HA – YES!! So glad to hear it, Sloane!
This has become my go-to chili recipe. I like making a variety over fall and winter, but I keep coming back to this one year after year. I find the extra brown sugar makes it a little too sweet for my taste (perhaps because the baked beans often have extra brown sugar) and I love diced tomatoes so I add a can of those. It’s so easy and just delicious. Highly recommend.
Thank you so much for your feedback, Rachel! So glad it’s a recipe you love enough to make again and again. :)
Made this for a football party and it was a complete hit. Highly recommend!
Great recipe. A nice alternate I’ve tried is to cut the chili powder in half and add 1/2 tablespoon cocoa
Wow! I nailed it! Went with a bigger proportion but we all love it! Thank you !
I’ve been making this chili ever since I came across it a few years ago. I loved your comment about using gluten free corn bread, as I have celiac and this recipe is very allergen friendly! I add some extra cayenne because I love spicy. This is my favorite chili recipe I’ve ever tried! 👌🏼
My 13 year old daughter found this recipe and entered it a cook-off. She won first place, ahead of 8 adults! This is by far the best chili I’ve ever had, and the recipe is quick and easy! I am so glad my daughter found your website! She has Celiac Disease and I can’t wait to try more of your recipes!
This is delicious! Made it in the crockpot last night and I’m eating leftovers today at 10:30 am! Thank you!
This was such a hit! My husband who often has heartburn with chili did not with your recipe. He was able to have seconds and asked we keep this recipe handy. I did omit the smokey paprika. Thank you.
We have been making this chili for 2 years now. It’s the only chili recipe we use! Love it! Follow recipe exactly with the exception of doubling the ground beef (my husband likes thick and meaty chili) DELISH!
Any recommendations for making this in an instapot??
This chili is simply wonderful! I just made it for the first time last night and I will not ever make another chili recipe ever again! It was nice and spicy, but that makes you appreciate the cheese and sour cream even more! And hey, I love cornbread with chili too! Thank you!
[…] Spicy, Smoky, Sweet Chili | Kentucky Hot Brown Sliders | Big Soft M&M Cookies […]
I have been trying a new chili recipe every few weeks & I finally found a keeper. Delicious!
Thank you!
So glad you loved it, Phil! Thanks so much for your feedback and rating!