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.
Really good! Definitely spicy. Glad I tried this recipe. Will make it again.
I’m so glad you enjoyed it, Cathy! ;Thank you so much for your feedback and recipe rating
Hi! Is this chili recipe gluten free? Thank you!!
Hi Lauren! Yes, it is! :) That being said, be sure to check labels for the tomato sauce. I use Hunt’s tomato sauce.
This chili is different than any I’ve made before and it’s amazing! What an interesting and delicious combo of flavors. Thank you Kristin!
I’m so glad you loved it, Sharon! Thank you so much for your feedback!!
This is the best chili I have ever had. I’m pretty sure I rated this when I started making it a couple years ago everyone in the whole family loves it. Even the ones that don’t like chili. Thank you for this recipe!
LOVE to hear that, Corinna! Thanks so much for your feedback and recipe review – I really appreciate it!
This is my new favorite chili! The first few times I made it, I didn’t notice the baked beans were supposed to be the 15 ounce size and I used the large can instead. My family loved it so I haven’t changed a thing.
I used to make this all the time when my now husband and I moved in together. Somewhere along the way he decided he doesn’t like beans (*eye roll*) so I haven’t made it in years. This week he’s traveling so I made myself a big pot! I forgot how much I absolutely love this chili- truly the best!
My husband and I do not like nor eat chili, but know that adding beans to our diet would be a good and an economical thing. I made this recipe, the only change was using some sweet basil tomato sauce from my pantry instead of tomato sauce, since I had none. We both loved this recipe, and I’ve made it twice now and it will be in our dinner rotation of meals. I even put the spicy chili powder etc. that I’ve always disliked in it; suspect the sugar from the tomato sauce and the brown sugar toned my reaction to spices down a bit. Thanks for another great recipe that is easy to make ahead and lasts for a few meals for us, or can be frozen.
SO glad you gave this recipe a try, Patty, and that you loved it too!! Thank you so much for your feedback and recipe rating!
AMAZING, thank you!!
I’m so glad you loved it, Jennifer!! Thank you so much for your feedback and recipe rating!
Your recipes have been winners in our household for years. Been avoiding Chili since my son has an aversion/allergy to beans. Replaced the beans with equal amounts of sweet corn and butternut squash. And used ground turkey instead of beef. Was a massive winner! Leftovers were even better. Thanks!
I’m so, so glad you were able to adapt this recipe to find your family’s needs, Mitul!! Thank you so much for your feedback and recipe rating!
My go to chili! It is the best.
So so glad you love it, Jean. :) Thank you so much for your feedback and recipe rating!
This is the best chili ever!!!!
Sooo glad you loved it, Kait! Thank you so much for your feedback and recipe rating!
Delicious
Thank you so much for your feedback and recipe rating, Tina!
Waaaaaay too much tomato sauce and not enough beef. Ended up a lot more like spaghetti sauce.
I’m sorry to hear that, Savanna! Is it possible something was mis-measured? I’ve never received this kind of feedback since sharing the recipe nearly 10 years ago. Eager to help.
As a base recipe, this was perfect for me! I subbed a can of chili beans for the black beans and removed 1 tbsp of chili powder. Next I added 4 tbsp pickled banana peppers and some extra juice from the jar (for the most part, they were unnoticeable while eating). It probably ended up a little runnier than yours, but I loved it. Thanks for the recipe!
Sounds awesome, Scott – so glad you were able to make this dish your own! Thank you so much for your feedback and recipe rating!