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!
Watch How to Make It!
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. Add some Gluten Free Cornbread and I’m set!
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, 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
- Crock Pot White Chicken Chili
- No Bean Chili
- Taco Chili
- Fiesta Pork, Bean and Green Chili Chili
- Sweet Potato, Poblano and Chorizo 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
- 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 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- Serve with Gluten-Free Cornbread!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
This is hands down the best beef chili! I will not make any other! So simple and so good!
Thrilled you loved it, Katie!! Thank you so much for your feedback and recipe rating!
I tweaked this a bit, but used the spices you you suggested. I made the Cayenne a tablespoon, just cuz we like it spicy. It was really good. Used pinto and Red beans because that is what I had. Really good.
So glad you were able to make this your own, Raleigh!
I made the signature Chili & OH MY GOODNESS!! It was sooo delicious . I’ve never made chili in my life & I love it but didn’t know how to make it. My husband went back for seconds. I’ll be making this at least twice a month lol . The recipe was quite easy and very quick to make. I do have one question tho, do I drain the beef grease after it is cooked ? I drained my beef .
I’m so, so glad to hear that, Susie! Thank you so much for your feedback and recipe rating! You can drain the beef if you like – the amount of fat will vary depending on what type of ground beef you use at home (80/20, 85/15, 90/10, etc.)
Thank you for your reply. I buy the 80/20 .
Got it! I would drain then. :)
I added a little bit more cumin, and maybe a smidge more than two heaping tablespoons of light brown sugar. I also used Jennie-O lean ground turkey because my wife has a sensitivity towards beef. Turned out really nice! I think next time I might throw some black peppered bacon into it and possibly mix in a little bit of sour cream or a salsa. Just for variety. Lol.
Sounds delicious, Matt! Thank you so much for your feedback and recipe rating!
Made this recipe with my daughter today and it was fantastic. A couple of modifications we made.
1/4 Teaspoon of baking soda in while browning ground beef. Helps keep it tender.
Added 1/2 of a green bell pepper finely chopped.
Added a whole Jalapeno finely chopped.
Put in about half a can of diced tomatoes.
And used pinto beans instead of black beans and used 2 – 15 oz cans because we love beans!
It turned out fantastic!
That sounds awesome, Derreck!! So glad you were able to make this dish your own!
We have been making your recipe for a long time and its a favorite. Almost weekly we have it. Do you have nutritional information? We use impossible beef and its amazing.
Hi Angel! I’m so, so glad you love this recipe so much! I recommend MyFitnessPal if you need nutritional information!
This looks delicious. I’m a life long Texan and as you can imagine we are pretty serious about our chili here. But I’ve never been a huge lover of a big ole bowl of ‘red’ Im always looking for a twist or putting my own spin on recipes-this looks like a great twist. Will try as soon as we start to cool off some. Thank you. Love all your yummy offerings! ????????
Yes, this is such a great twist on the classic. Let me know what you think!
This chili is absolutely amazing! Perfect blend of spices; does not cause indigestion like some red chilis sometimes do. I served with cornbread (5 minute microwave cornbread from allrecipes.com) … yum!!!
So glad you enjoyed, Debra! Thank you so much for your feedback and recipe rating!
This was delicious. Thank you. I made some substitutes: a small can of adobo, started with old-fashioned Canadian bacon into which I put the shallots, onions, beef etc and I put a can of 3-cheese pasta sauce along with the other ingredients you mention. It is a meal I will make again and again, thanks.
I’m so glad you loved it and were able to make it your own, Shaun!
Does it need to cook for 4hrs?
Best chili recipe I’ve ever made hands-down. I feed a family of six and this is now my new go to meal!!
Ahh, love to hear that, Raegan! So hard to find a dish that *everyone* approves of – I’m glad this was that type of recipe for you!
How many calories are in a cup of this chili?
My go-to chili recipe. I love it!
So glad to hear it, Emily! Thank you so much for your feedback and recipe rating!
Nice chili recipe, I used lean ground turkey as happened to have on hand. I was intereseted in trying something different with the Bush’s veggie baked beans ( a favorite) It is a bit sweeter and I would call it smoother chili. Not a bit spicy even with three tabs chili powder. For us could make it more spicy with maybe some chili peppers added, but as is is very nice and easy too, very little to prep. I did browned meat and onion then added to the slow cooker with all else.
Sounds awesome, Frances! I’m so glad you loved it! You can add more cayenne to pump up the heat next time. Thank you so much for your feedback and recipe rating!
I make this chili and everyone loves it. My only change is I only use 1 tbsp of chili powder and I add a pound of shredded bacon with the ground beef.
Oh my gosh, I have GOT to try that – sounds divine! Thank you so much for your feedback and recipe rating, JMT!
Whoa wait?!?! Bacon?!?! Oh this is already our favorite but…bacon?!?!
I made it and took it to work. The girl’s loved it!! I loved the combination of flavors.
So glad to hear that, Molly!!
Excellent!! I added a bag of frozen corn and additional ground sirloin. I also let each person add their own cayenne pepper instead of adding it to the batch. I probably would not add as much corn the next time but it was really good. Thanks for sharing your recipe.
I’ve been looking for a recipe like this for ages! It’s smokey, and spicy (I did a little extra cayenne and a few squirts of hot sauce) and the perfect amount of sweet to balance it out. This will be a fall/winter staple in our home. Thank you!
Love that it will be a repeated in your home, Dee! Thank you so much for your feedback and recipe rating!
I made this recipe for a chili cook off at our church and I won first place. Even my kids liked it ???? Thanks!
Have made this chili twice now and we love it sweet and spicy.. I do add extra pound of ground beef, another 15oz can of tomato sauce, 2 15oz cans of diced tomatoes undesired and a green pepper. The spices are spot on thank for the delicious recipe