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.
Pin this now to find it later
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.
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. :/
Ah chili and cornbread reminds me of my childhood! My mom used to make the BEST chili with cornbread. I would always lather my cornbread with butter and honey- YUM!
This is still my absolute favorite chili recipe to date! Ever since you first posted the recipe I have made this chili a gazillion times in winter and fall, and baked beans are now a staple in my pantry, when I never used to buy them. I still never did get around to trying the cornbread on top, but maybe I’ll tackle that this year!
Totally going to try your mix of seasonings in our chili. (We also use baked beans in our recipe!) We’re always changing the amount/type of seasoning but it would be nice to have a go-to combo. Thanks!
Question: It says to brown the ground beef with onion and garlic then add the remaining ingredients and simmer for 30 minutes – what are the remaining ingredients at this point in the process? Because in the next step, it says to transfer the ground beef mixture into the crock pot and add the remaining ingredients before cooking for 4-6 hours. This looks amazing and I just want to make sure I get it right on round #1! Thanks for your help!
I love making this chili recipe too! I’m glad that you finally added spice measurements so I have an exact idea of how you originally intended this recipe to turn out. One twist that we like to do is sub the hamburger with chicken instead. Yum!
Yum! How perfect for a bonfire!