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.
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
I have always hated chili because of the bitterness of it and like you the chunks of tomato YUCK! My husband loves it so he makes a pot for himself while I make something else. I’m going to try your recipe. Fingers crossed. Review to follow
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. :)