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!!”
Growing up, I never liked chili. It was always too…tomato-y? Also, my Dad, the chief chili cooker at my house, always made it with huge hunks of tomato which – HARD PASS. Not to knock on my Dad’s cooking but he likes chunky foods, and I don’t.
It wasn’t until my 20s that I finally fell in love with chili while living in the frigid tundra otherwise known as Minneapolis in the wintertime.
One of my friends 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. Decades later, I still make this Signature Spicy, Smoky, Sweet Chili on repeat each fall and winter!
Watch How to Make It
Signature Beef Chili
What was so great about my friend’s recipe that could erase 20+ years of chili avoidance? Surprise, surprise! It’s a tad sweet, plus it’s got some heat. Definitely not too spicy, but when paired 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, like I said, make it constantly in the fall and wintertime. It’s perfect for making on a Sunday afternoon then eating for lunch all week long.
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Pin ItAdd 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 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.
Add another WINNER of a chili cookoff to this recipe! I was thrilled to beat 14 other very good chili entries in a Chili Cookoff tonight! This chili is DELICIOUS! I did add some bacon to it and then sautee about half a red pepper in the bacon grease and added it to the chili.
Since I’ve made this receipe like 10 times I probably should leave a comment to say thanks haha. Great recipe, I make a bunch of it and freeze them into lunch-ready containers.
Have you ever made this in an instant pot? Curious how long you’d pressure cool this. I love this chili recipe!!!
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!!
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 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.
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!
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 can’t have paprika -since I had a scratch and afraid to try these many years later what would you sub for it.
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!
Delicious!!
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!
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!