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.
We first tried this recipe last year and it has become our go-to when chili season rolls around! So good!
I’m so happy this is a yearly repeater, Cory! Thank you so much for your feedback and recipe rating!
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!! Give it a try!
Oh my gosh, this makes me SO happy to hear, Meg!! Thank you so much for your feedback and recipe rating!
Amazing recipe! I love it and my family too
I’m so happy to hear this, Karla! Thanks so much!
Amazing recipe!
Thank you, Karla!!
looking forward to trying your recipe , I do make your easy chicken and rice soup ,it goes down a treat . Thank you
That’s such a good one too, isn’t it? I hope you love this recipe as well, Violet! :)
Made this for my husband he loved it followed directions didn’t have chili powder used a little taco seasoning and the little bit of brown sugar rounds out all the flavors.
Very easy to make!
Perfect – so glad you were able to make it work with what you had on hand. Thank you so much for your feedback and recipe rating, Anita!
Absolutely delicious! I made this today for the first time, following the ingredients and instructions for the crock pot and it is one of the best (and easiest) chili recipes I’ve made/had. My husband loved it and said this recipe is a keeper for sure! The only addition I made was to add 1 TBSP of cocoa powder (as a nod to Cincinnati where we lived for a short time). I served ours with a dollop of sour cream, some shred ched, and sliced avocado, and a slice of freshly baked sourdough pumpkin bread (recipe from zestysouthindiankitchen.com) So good – thank you for this recipe!
Oh I’m so thrilled you loved this chili so much, Kristin!! Thank you so much for your feedback and recipe rating!
Look no further, this is hands down the BEST chili recipe around. Crowd pleaser recipe my entire family loves.
Thank you so very much for your feedback, Jes! I appreciate it so much — thrilled this recipe is a hit with you and your family!
Wish the comments on Pinterest were enabled so I could post a pic of mine! Soooo yummy, thank you for a bomb recipe. I added some things but kept the same measurements and spices you used.
I’m so, so happy to hear this, Alexandra! Thank you so much for your feedback!
Chili powder can be radically different. What brand do you use?
I use Tone’s mild chili powder which is a blend of mild chili peppers, spices, garlic, and salt.
Can’t wait to try this
I hope you love it, Lynn!
I didn’t read close enough to use a small onion or shallot. I made it with a large onion and it’s a bit spicy with also the cayenne pepper. 🌶️ Is there a way to tame down this batch?!
Yup, it’s tasty and perfect
Woot, woot! So glad you loved it!!