Happy first 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 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. 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 today!
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 best 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.
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 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. I never get sick of it!
How to Make This Recipe
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.
Next add 28oz can tomato sauce, 15oz can baked beans, and 15oz can black beans that have been 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.
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. I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!
More Chili Recipes to Love
- Crock Pot White Chicken Chili
- No Bean Chili
- Crock Pot Sweet Potato and Quinoa Turkey Chili
- Fiesta Pork, Bean and Green Chili Chili
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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.
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Very good looking recipe for chili. Anything in a crock pot also makes a great tailgate dish this time of year. We like to put gator in our chili instead of burger.
Oh yeah – this is a perfect recipe for a tailgate!
Can you please tell me how many cups this makes? It says 6 servings, but how much is a serving? Since I loved the recipe so much, I am going to enter it in our Firefighters’ chili cookoff next week! The requirement is 10 gallons(!), but can’t remember how much one recipe made. Any help you could give me would be so appreciated! Thank you!
sooo simple and tasty. thank you so much for sharing. I threw in some bacon and green chilis and the whole pot is gone except the one bowl I managed to save for lunch tomorrow
Love the addition of bacon, Rhonda! So glad you enjoyed this recipe!
A really wonderful recipe my mouth is watering as I read your notes. Still hot very humid here it Texas Hill Country. But who cares serve me up a bowl NOW, chopped white onion and cheddar sour cream on da side. Ok we used to call this a Chili Size. Grilled Burger on half a bun smothered in dat chili a pitcher of beer yummmmm. ” Good Appetite “
Love the idea of minced white onions on top – one thing I haven’t tried on this chili that I need to stat!
Sorry if this is a dumb question, but do you add all the liquid from the baked beans?
Not dumb! :) Yep – you add the whole can including the liquid. :)
I never have commented on a blog post on my life but this is my all time favorite chili recipe I can’t even eat my moms chili anymore bc this is just the BEST sweet and spicy but not too spicy. Obsessed
Being from South Louisiana I think I’m immune to what folks call spicy, so we kinda put a lil mo Creole in it & used Tony Chacheres instead of the other chilli powder/paprika & diced a Habenero in that baby..WHOOO hey now thats bayou chilli for that belly. Thank y’all
Sounds divine!! So glad you were able to give this recipe your own southern spin!
I love this recipe so much! I’ve adopted it and made it a spin of it. I use the black beans, but add a can of Bourbon and Brown Sugar Baked Beans, a can of red beans, Italian sausage, bacon, and extra tomato sauce. YUM! Thank you for this recipe!
YUM! I am *definitely* going to have to try that!!
You know for some reason I remember this recipe being made in a soup pot on the stove top. And it was fantastic. So I make it in the crockpot 2 days ago and it was so bland. I’m kinda new to crockpot cooking and from what I read crokpots can release a lot of liquid from ingredients and dilute flavor. Maybe that’s what happened? But what do I know from a stupid Italian.
I gotta be honest the 3 tablespoons of chili powder really over whelmed this chili. I’m really sorry to say this but I will not make again. The overall flavor was chili powder. Wont make again so sorry.
I’m sorry to hear this recipe didn’t fit your tastes, Danny!
Amazing recipe!!! I am a carnivore and added marinated steak chunks. This isn’t the best chili recipe!
Ohh that sounds awesome! SO glad you loved the recipe, Brian!
this isn’t chili. more like baked beans in a pot. we couldn’t eat it
I made this last night and added sweet potatoes. I saved it for today because to me chili alwaysss tastes better the next day. This is AMAZING!!! Seriously best chili I ever had. So easy and yummy and I might be a candidate for Worst Cooks in America. Thank you for making me feel like I can actually make something delicious. This is to die for ? I’ll forever use this recipe from now on. Thank you! Love from Chicago
Thrilled you loved the recipe so much, Danielle, and I love the addition of sweet potatoes! I’ll have to try that sometime. :)
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I have made many different chili recipes but this is by far my favorite. The different spices and flavoring is amazing!!
Thrilled to hear that, Julie!! Thank you so much for your review and recipe rating!
Awesome Recipe
Thanks Michael!
Made this tonight and it’s amazing!!!! My fav chili now so far. Only thing I changed was I added an extra can of beans and a can of fire roasted diced tomatoes (cuz I love tomato chunks ;) . Oh and threw in some left over chopped bell pepper. Will be making this many times over, thanks!! The spices and brown sugar are perfect.
Sounds delicious, Sarah! So glad you enjoyed the recipe!!
We loved this recipe. I should’ve left the salt out before tasting. Unfortunately, the brand of tomato sauce and bean brands can vary greatly. Mine happened to be salty. I remedied it by adding another can of rinsed beans and a can of unsalted tomatoes. It was fine after those additions. In fact, next time I plan to replace half the tomato sauce with fire roasted tomatoes. Thanks for a great recipe. We really enjoyed it.
I’ve never really like chili before but when I found this recipe I knew it was one to try! I am making it for the second time because I really loved it! Thank you for amazing recipes that are delicious and gluten free!!!
Pretty good, I followed the quantity of ingredients as suggested. I like my chilli with saltines so I’d reduce salt a tad. Good flavor.