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 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!