Happy first day of fall, y’all! Sorry, couldn’t help myself.
Mother Nature hasn’t gotten the memo that it’s no longer summer and, according to the weather woman, will be cranking out mid 70s for the foreseeable future. I’m not complaining, but after experiencing the frigid 50s a few weeks ago I’ve made the mental shift and no longer feel right wearing short sleeves. Thus, I have been LIV-ING in jeans and The Black Fleece. You know the one!
Anyway, my taste buds are also craving a cozy yet casual experience so, despite the summery temps, I broke out my go-to Signature Spicy, Smoky, Sweet Chili recipe last weekend and gave it an updated twist to share with you today!
Watch How to Make It!
Growing up I never liked chili. It was always too…I don’t know, tomato-y? My Dad, the chief chili cooker in my house, always made it with huge hunks of tomato which – gagsville. Not to knock on my Dad’s cooking but he likes chunks and, well, I don’t.
It wasn’t until my early 20s that I finally fell in love with chili. I was living in the frigid tundra otherwise known as Minneapolis in the wintertime when one of my best girlfriends 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.
What was so great about Lindsey’s recipe that could erase 20+ years of chili avoidance? Surprise, surprise, it’s a tad sweet, plus it’s got some heat. Normally I’m not a huge fan of spicy food, but 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 make it over and over again in the fall and wintertime. It’s awesome for making on a Sunday afternoon then eating for lunch all week long. I never get sick of it!
How to Make This Recipe
Start by browning 1lb ground beef with 1 large chopped shallot or 1 small onion, 2 cloves garlic, salt, and pepper in a large soup pot or Dutch Oven.
Next add 28oz can tomato sauce, 15oz can baked beans, and 15oz can black beans that have been drained and rinsed. For whatever reason 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 3 Tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon each salt, garlic powder, onion powder, and cumin, and 1/4 teaspoon (or more or less) cayenne pepper.
The smoked paprika gives this chili a totally 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. I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!
More Chili Recipes to Love
- Crock Pot White Chicken Chili
- No Bean Chili
- Crock Pot Sweet Potato and Quinoa Turkey Chili
- Fiesta Pork, Bean and Green Chili Chili
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Signature Spicy, Smoky, Sweet Chili
Description
Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it’s crock pot and freezer-friendly, too!
Ingredients
- 1lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 29oz can tomato sauce
- 15oz can Bush’s Vegetarian Baked Beans
- 15oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1-2 heaping Tablespoons 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
- Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.
- Crock Pot Cooking Instructions: 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
We’re still eating this and loving it! I do have a question, though. When you say it serves 6, would you say it’s a 1 cup serving? I’m trying to log my food on MyFitnessPal and I’m not really sure. It’s complicated by the fact that I made a double batch AND that my idea of a serving is vastly different than my husband’s idea of a serving. LOL Thanks in advance!
Hey Kristen – so glad you guys love it! I would say it’s at least a 1 cup serving. Maybe a little more!
Delish!!!!!! Made this last night for dinner. And loved it. Different take on the usual chili I make. I used your recommendation and made it with the cornbread to go along the side. I think my husband devoured half the loaf dipping it into the delicous Chili. I actually made my Chili with 99% lean ground turkey to lighten it up. Thank you for the great recipes, and all the great recipes you post. Every single one has been great, keep them coming!!!!!!!
This was sooooo good. I usually make my chili with the Carroll Shelby seasoning mix, so this was a great switcheroo. The smoked paprika makes all the difference and I loved the baked bean addition. Thanks for sharing!
I felt the same way about chili for the longest time, but it wasn’t just the tomatoes that got me, it was also the beans. There is something about a red bean that turns off my taste buds completely! I’ve fallen for black bean and white bean varieties and ones with no beans all together. I’m not sure about using baked beans though….
I just made this for dinner tonight. Yum! It’s such a different flavor for chili. My husband and I both really enjoyed it. It’ll definitely stay in my regular rotation of soups. I knew it would be too spicy for the kids, but they could still eat the cornbread I made along with slices of ham.
Made this last night and it was AWESOME! Everyone loved it, even my kids ages 6, 4 and 1. Will definitely make this again.
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This was awesome! I ate two bowls of it on Sunday. I would never have thought of adding baked beans to chili, but I love baked beans and loved this chili. Next time I will double the recipe!
I have been trying chili recipes for years without a favorite. Made this yesterday and found “the one”! Thanks so much!
This was delish and super simple!
So good! Made this last night, it was so easy and so yummy :) We all loved it at my house
I tried this chili last night and it is perfect!! I almost had a personal meltdown when I saw the crock-pot version, but re-read it and it had the stovetop instructions. Great recipe!!
Tonight is my fave – southwestern chicken bowls with jasmine rice!! My all-time fave!!!
Wondering where to find smoked paprika or what could be used instead.
Thanks! Sounds so yummy!!
Hey Mary! You should be able to find the smoked paprika right in the spices aisle at the grocery store. It will probably be near the “specialty” spices.
I had to tell you I made this for dinner tonight. It was FABULOUS. The whole family (even my super picky eater) gobbled it up. You were right… the brown sugar did not make it too sweet. My new chili recipe– thanks!!
I made this for dinner last night – SO delicious. Thank you for this great recipe!!
This was really delicious and particularly appropriate for the cooler-than-normal weather we are having in NC this week. I’ve always been a fan of traditional chili but this had a different combination of flavors that worked so well together. Oh well, the more chili recipes the merrier!
This looks like the perfect comfort food! Using 2 kinds of beans and just a tad bit of brown sugar to balance out the heat is the perfect idea. I wish it was warm enough to slide into some of my comfortable jeans and sweatshirts but it was 95 degrees here in Hong Kong today. Have a super day! Take care
Do you have a recipe for your gluten free corn bread somewhere? How spicey is this chili, because we don’t do to much heat, I suppose if I left out the cayenne?!
This is my go-to cornbread recipe, though I’ve made a bunch of changes over the years! Cut the sugar in half, use gluten-free flour, use 1/4 cup butter and 1/4 cup applesauce, and use milk instead of buttermilk (because I don’t usually have it in the house.) http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/
I make buttermilk by adding a little over a TB of white vinegar per 1 Cup of milk, and let it stand for about 5 minutes. Hope that helps!
Also if you don’t want it too spicy I’d leave out the cayenne and maybe cut the chili powder back by 1 Tablespoon (though it’s what really gives it a chili flavor vs a more tomato sauce flavor.)
This chili looks sensational. I’ve pinned it so I can make it soon.
Hi Kristin. I’m a huge fan of your blog and your recipes! You are an inspiration. I’m in the planning stages to create my own travel themed blog. I couldn’t find your post about blogging – I remember you did one a while back. Can you recommend a web hosting site and a site for WordPress themes? How do you decide on a theme based on little thumbnails? Ugh it’s so daunting!
Hi Kristin! Is this the post you’re talking about? Also these two posts are awesome resources for new bloggers!
http://www.recipegirl.com/2013/03/26/how-to-be-a-food-blogger/
http://www.handletheheat.com/ultimate-guide-food-blogging/
Thanks, Kristin! I’m going to dive in and muddle my way through the set up process this weekend. :/