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!
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 >
Love this recipe. If I doubled the ingredients for a say, 10 servings, would I still cook it for the same time in the crockpot? Thanks!
I think so, Chris! Since you’re just warming the cooked ingredients in the crockpot/giving them time to meld, I’d give the chili a taste every couple of hours until it’s to your liking!
Awesome Chili! It’s now my go to Chili recipe. I just tweak how spicy I want it to taste. Love the Honey-Cinnamon Butter over my Homemade Cornbread! Thx for sharing!
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I did the slow cooker version, left out the meat. One hour before serving I added shredded chesse and vegetarian Jiffy corn bread mix turned it on high. It was delicious.
Yummmm – sounds awesome, Maria! Thanks for your feedback and recipe review!
[…] Get the recipe from Iowa Girl Eats. […]
I made this last night in the Instant Pot and it was fantastic! I sautéed the meat, onions, and garlic on the sauté function right in the Pot, then set it on the chili/beans function for 20 minutes. I put the pressure release on “sealed” instead of venting, then allowed it to release pressure for about 10 minutes before manually hitting the lever and allowing it to continue releasing more quickly. It came out PERFECTLY.
It’s been my favorite chili recipe for years, but I had never tried it in the Instant Pot. I’m pleased to report that it was just as good!!
Thank you so much for sharing how you made this recipe in an IP, Pooja! I’m so glad you liked it!
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Delicious!!
I did take some liberty with the ingredients I used because, well, every cook’s ‘signature’ is just a little different, but that aside, this is an excellent chili with a great balance of flavors! Thank you for sharing!
I can’t have paprika -since I had a scratch and afraid to try these many years later what would you sub for it.
Love love LOVE this chili! So much so that my husband and I made a batch and submitted it in his hospital’s chili cook off and we won third place! From one fellow Iowan to another, thanks for this recipe! :-)
I’ve seen this recipe pop up a couple times and decided to try it to see if I could use it for the family Christmas chili competition…my household decided it’s a definite go! I left out the cayenne since my house is spice averse…I hope this will be a cook-off winner yet again!
[…] Pot Cooking Instructions: visit Signature Spicy, Smoky, Sweet Chili @ iowagirleats.com for full […]
This was wonderful. I loved every bite. I fed it to my REALLY picky son-in-law and he took a small bite for his thumbs up or down and then ask for a whole bowlful. He was even stealing some from my daughter’s bowl.
Seriously… THEE BEST CHILI EVER!! Even better than Grandma’s chili. I will never cook another chili recipe again. It’s a no fail, no brainier, scrumptious meal in a bowl! Every person we serve it to says it’s the best they’ve ever had. Yum yum! (We make one revision but it doesn’t change the integrity of the recipe: or own homemade baked beans not from the can) thanks so much! PS… Your brown butter cookie chip oatmeal cookies are A-MA-ZING!
This chili is THE BEST! I’ve made it at least 3 times and it’s become my go-to chili recipe. I love the smoky and spicy flavors. Since it’s supposed to be a cold week, I’ve put it on the menu to make this weekend!!
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Have you ever made this in an instant pot? Curious how long you’d pressure cool this. I love this chili recipe!!!