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 my family’s new favorite chili! We love the mix of smoky & spicy with a hint of sweet. I think I’ve made this once a week since fall…. thank you so much for sharing the recipe!
Oh I love to hear that, Denise!! Thrilled this is a favorite of your family’s!
OMG This is my new chili recipe for all time! Hubby and I both love it, can’t stop eating it! I had to sub a cup of Leek for the shallot but it was fine since both are a milder onion flavor. Also, just added a bit of hot bulk sausage because we love our sausage! I was tempted to add some canned diced tomatoes but resisted the urge because I wanted to make it as written but I wonder if that would be a good option or not to increase the volume? Or I will undoubtedly double this recipe next time so there’s plenty to freeze for later. Also loved the ease of this recipe, can make it in a snap! From one Iowa born and bred girl to another THANK YOU!
I’m so, so glad this recipe was a hit all the way around, Carol Ann, and that you were able to put your own spin on it!! Thank you so very much for your feedback and recipe rating!!
Sounds good. Will look at incorporating the spices. I don’t like a lot of beans so I only add 1 can. I also like some tomato texture so I use a can of diced tomatoes and a can of crushed tomatoes.
Chili is a great dish to customize to your personal tastes!
Seriously chilli hit to me as well
Thanks John!
I made this recipe, however I did a 15oz can of tomato sauce and added in 2 tbsp of tomato paste + and IPA. Turned out fantastic!
Awesome! So glad you were able to make this recipe your own, Andrew!
I had to try it because of all the positive feedback and it does has a unique and delicious flavor! My husband and I loved it. I would like the consistency to be a little thinner though. Would it be ok to add water and how much would you recommend?
Hi Paula, I’m so glad you loved it!! I would actually add beef or chicken stock or broth to thin it out!
We won first place in our church chili cook off with this recipe! So good!
Fantastic!! Thank you so much for sharing, Laura – congrats!!
I have been making this chili since I was a sophomore in college, and it has been a hit every single time I make it! It’s a family staple now as I’m married and brings me incredible coziness + nostalgia! Thank you thank you!
I love that, Lynna!!! Every time I make it I’m reminded of my young and single days in Minneapolis, haha. Glad this recipe has stood the test of time!
Won 1st place in a work chili cookoff with this recipe earlier this year against around 8 competitors. Have been using it for years. We usually do ground turkey instead of beef but otherwise love this recipe.
AMAZING to hear, Morgan!!! Love the turkey swap, too! Thank you so much for your feedback and recipe rating!
I do not leave reviews. Like ever. This one is too good not to review. Holy smokes (no pun intended). This literally is the perfect mix of smokey and sweet! With some saltiness of oayster crackers with it… My absolute favorite chili!
I’m SO glad you loved it, Maggie!!! Thank you so much for your feedback!!
Love this recipe! If you were to make a larger quantity, would it taste the same if you just doubled or even tripled the ingredients?
Yes!! I have doubled and tripled this recipe for my family and it is just as delicious!
Thanks for your feedback, Susan!
MY FAMILY REQUEST THIS CHILLI EVERY YEAR! WINTER/FALL MUST FOR THEM.
Awww, I love that, Vernecia!! I’m thrilled this is a family favorite recipe!
Made as is… and it’s incredible. My family LOVED it, and now it’s in my permanent collection.
Ahh, SO glad to hear that, Randy! Thank you so much for your feedback and recipe rating!
And now my extended family is requesting the recipe! I would give it 10/5 stars if possible!
I can’t tell you how happy that makes me to hear, Randy!! Thank you so much for your feedback and recipe rating — I’m thrilled this is an (extended) family favorite!!
I love this recipe! I’ve made it several times Over the years and it continues to be a crowd pleaser! I am curious if you have a nutritional value and or calorie per serving ?
Hi Rachel! I’m so glad this has become a go-to of yours! I am working on adding nutritional information to my recipes in 2024 so stay tuned!