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.
This is easily one of my favorite chili recipes. I love the subtle smoky and sweet flavors paired with the chili spice! My family loves to eat this served with warmed, buttered corn tortillas.
Umm, definitely going to need to try the warm buttered corn tortillas. I’ve never heard of that – sounds incredibly good!
This is the chili recipe I’ve been looking for! Absolutely delicious. I am sensitive to fresh onion, so I substituted one tablespoon dried minced onion for the fresh onion, and it worked fine.
Thank you so much for this, Kristin! I came in a very close second at a chili-cook-off using this recipe. I will definitely make it again soon. Everyone raved about and left happy. :)
Sorry it’s taken me so long to comment, but I’ve been making this recipe since you posted it. My husband and I love it, and we will never try another chili recipe again. This is the best!!
I made a double batch of this yesterday (12.28.19) to watch the college football playoffs & it is AMAZING! The smoky paprika and the brown sugar make the flavor simply delicious!! Topped it with diced green onion, shredded cheddar & sour cream. Since I’m from Nebraska (Go Big Red!) we had Rhode’s cinnamon rolls to go with it instead of cornbread. Can’t tell you how flavorful this recipe is! Enjoy every spoonful!
Still my all-time fave chili recipe. Making it again tonight! The addition of baked beans is genius
So I used your recipe for a chili competition at church last night. I was up against 20 other chili recipes. Your recipe won me 1st place. My pot was empty very quickly. I did add an extra pound of ground beef because hey! It couldn’t hurt with the judges. Great tasting chili.
This is seriously the best chili I have ever made or eaten! The smoked paprika is the secret ingredient.
After cooking the beef with the onions and garlic, do you drain the grease?
You can if there is a lot of excess grease!
Hi Kristin: I loved this Chili recipe and made your Grandmother’s Healthified Cornbread to go with it. I modified the recipe by using ground turkey and added fresh corn to it. The seasoning was perfect. Definitely a winner!!
Not sure why so many people leave comments about how they will be tryING this recipe. Try it and THEN comment.
We made this tonight and it was delicious! Loved the baked beans and black beans. My 4 year old ate two bowls (huge win when he will eat without a struggle). My 11 year old said it was too sweet for him – I went with 2 heaping (reaaaaally heaping) tablespoons so next time I’ll go with 1. I skipped the cayenne because of our 4 year old – so that probably would have helped too! This will be my new go-to chili recipe!!
SO glad to hear this, Tara!! Thank you for your review and star rating, too!
This is our favorite chili. My husband has asked that I stop making any other chili recipe and only make this one. Five stars– DELISH!