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.
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!!!