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.
My family loves this recipe. The only thing I change I add black beans to it. So good. Thank you.
I’m so, so happy to hear that, Barb! Thank you so much for your feedback!
Yes, it’s tasty and flavourful.
Thrilled to hear it!
I made this recipe and added some mango for the perfect summer time chili!
Yum! Sounds like a delicious twist, Hannah!
Wow, this looks fantastic! Will be making this for sure in the next week or so.
I hope you love it, MaryAnn!
Wonderful recipe. I’ve been using my same recipe for years and just couldn’t find one better until I tried this one! Only thing I did differently was I used hickory smoked salt and added a little chopped green and red pepper. Definitely a 5 star recipe, thank you!
Oh I love to hear that, Debbie! SO glad this was a hit, and you were able to make it your own, too. Thank you so much for your feedback and recipe rating!
I was never a very good chili maker but this one is fantastic. I have to eat gluten free and most recipes were so bland. I have not made one recipe of yours that I haven’t liked. So glad I found your website.
Ah, thrilled to hear that, Bridgette!! Thank you so much for your kind words – I’m so happy you’ve been loving my recipes. :)
My new favorite chili! Husband loved it also. Made for Super bowl!
Awesome, Connie! So glad it was a hit – thank you so much for your feedback and recipe rating!
This is my favorite chili!!! not too tomatoey (is there such a word) and just a wonderful flavor! Not a fan of those chilis that are all tomato sauce and such!!! the Bush Beans are the secret!! I’d rate this a 6 if I could
Yay!! Yes, totally get it – I too don’t like chili recipes that are too tomato-y. :) So glad you enjoyed it, Cheryl!
What’s the overall yield this recipe?
This recipe feeds – you can find yield information for each recipe underneath the “ingredients” heading in the recipe card. :)
This recipe is fantastic!! First, it is easy. Very easy. Then the taste is perfection. I used just a tad of the cayenne, so it would be ok for the grands, and it was wonderful. I suggest doubling because you will want leftovers. But remember, it is simple to make, so throwing this together on a whim is going to be easy!!!
Thank you so, so much for your awesome feedback, Marsha! I’m so glad you enjoyed!!
This is the best chili recipe out there and I’ve made it several times. Unfortunately I’ve had to go vegan, and I was wondering if you had any tips on eliminating the meat.. would anything else need to change? I was hoping to just add more beans and keep it as is, without cheese or sour cream of course.
Hi Lisa! I’m so glad you love this chili! I think adding extra beans in place of the ground beef is just fine. Not sure if you’ve tried or are open to meat alternatives, but a ground meat alternative could be a good replacement for the beef too.
i’m a vegetarian and this is my favorite chili recipe! We use ground Impossible meat in place of ground beef and it works well.
Awesome! So glad to hear it, Rachel! I tried the Impossible Italian sausage last summer at a vegan restaurant and was convinced they were hoodwinking their customers — the taste and texture were IDENTICAL!
How many servings does this make? I want to make for dinner for 8 people. If I need to add more what would I add?
I would 1-1/2x this recipe if making for 8 adults. You could double it and freeze leftovers as they freeze/thaw very well.
Wow! Made this recipe, only thing I did different was ad a ghost pepper. I like a thinner chili but this is so good just as it is so won’t ad beef stock. I am not a cook so I always love these simple recipes. Thank you!
Oooo, love the super spicy twist, Connie! Thrilled this was a hit with you!