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!
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 (these little crocks are from Ben’s Chili Bowl in D.C.!) then top with melted cheese, chopped green onions, and tortilla chips for crunch!
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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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
I could not love this chili more – well I guess I do with the addition of that smoked paprika! Me + Signature Spicy, Smoky, Sweet Chili = always and forever.
Oh, don’t forget the cornbread! I made a gluten-free batch then topped it with Cinnamon-Honey Butter. That’s just 1/4 cup softened butter mixed with 2 Tablespoons honey and 1/2 teaspoon cinnamon. Riiiidiculous!
I hope you enjoy as much as I do!
Other Chilis You Might Like!
Crock Pot White Chicken Chili >
Crock Pot Sweet Potato and Quinoa Turkey Chili >
Fiesta Pork, Bean and Green Chili Chili >
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I made this chili last night and OMG it was so good. My sister & I loved it! I was a little skeptical about the big can of tomato sauce and it being too soupy but the consistency was perfect. I did add some more chili powder, garlic powder, and some white pepper according to our taste. The baked beans and brown sugar really take it to another level. Thanks IGE for the bomb.com recipe!!!
Your chili recipe is amazing!! I love it! Such great flavors… and tastes like it has been cooking for hours (even after heating it on the stove for a few minutes). My husband loved it and he gives out food compliments sparingly.
So delicious and easy! I made it with jalepeno-cheddar cornbread on the side and it was amazing. Definitely adding to the winter rotation.
[…] Adapted from Iowa Girl Eats […]
This chili – modified with chipotle peppers in adobo sauce instead of smoked paprika, won me a prize in our chili cook-off. Great recipe.
I made this for dinner tonight for the first time. I have a 17 month old and he LOVED it! I couldn’t believe how much he ate. Thanks so much for all the awesome recipes. I meal plan off your site weekly. I don’t have theme time or energy to be creative in the kitchen right now so i am very thankful I found your blog a few years ago. I tell everyone about it. Thanks again. If Ben ever wants to teach a guys cooking class, let me know. I would love if my husband would learn how to cook.
it was a good i will be cooking it again me and my family it
[…] Signature Spicy, Smoky, Sweet Chili from Iowa Girl Eats […]
I used your amazing recipe for our annual church chili cook off amd won best all around chili! Shared your recipe with everyone by sending the link to your page on pinterest. Soo darn good! Thanks so much!
[…] 9. Signature Spicy, Smoky, Sweet Chili Chili is one of those dishes that will always freeze well. (Plus, there’s nothing quite as satisfying when you don’t feel like cooking!) Rich in flavor, this recipe will please just about anyone, whether they prefer their dish spicy or mild, tangy or sweet. Photo and recipe: Kristin / Iowa Girl Eats […]
[…] 9. Signature Spicy, Smoky, Sweet Chili Chili is one of those dishes that will always freeze well. (Plus, there’s nothing quite as satisfying when you don’t feel like cooking!) Rich in flavor, this recipe will please just about anyone, whether they prefer their dish spicy or mild, tangy or sweet. Photo and recipe: Kristin / Iowa Girl Eats […]
[…] Signature Spicy, Smoky, Sweet Chili is always a hit, especially if you’re having a party in the fall or winter. Everyone […]
I always add brown sugar to my spaghetti sauce but never thought of adding it to chili or even baked beans ( other than kidney )so, I tried this this evening for our supper. It was fantastic!!! I’m addicted as well as my neice.
I will never go back to the old way.Thank you for sharing and will do the same :)
So glad to hear, Donna, thanks for the great feedback! :)
I just made your chili! I absolutely love it. I made one change and that was to add Bob Evans ground spicy sausage (I always like that flavor). Thank you, this is going to be my new “go to” chili recipe!
I made this chili for my son’s football team’s chili cook off – and it won!!! There were 10 chili’s total. I love the smoky flavor with just a hint of sweet. Now I have to share the recipe!!
That is so awesome, Julie!! Thanks for letting me know! :)
I made this tonight. It was delicious. My husband said it’s definitely a keeper. Maybe a little less sugar. I also used canned tomatoes that I made the night before, instead of tomato sauce. I left it on the stove longer but well worth it! Thank you for the recipe!
This chili is amazing! Eating some for lunch right now. I’ve always liked but not loved chili. This totally changed my mind. Love your blog! :)
So glad to hear, Traci!! Thanks for the feedback!
[…] go-to recipe is this sweet and spicy chili recipe from Iowa Girl Eats, and it never disappoints. The key is to add enough cayenne pepper so it’s spicy, and then […]
I was googling WAY TOO LONG this morning for an easy soup or chili recipe….and then it hit me like a big huge DUH! Why am I not on IGE?! So I quickly redirected to IGE and found this, boom, done! It smells SOOOOO good! I will not make that mistake again, I can’t believe how funny it was that I even started with Google when I can exclusively just be on your blog! I have had with success with every IGE recipe I have made!
Ahhahaha, yay – so glad you found your way here and the chili is simmering away! I know you’ll love it. :)
Made this Chili for a Chili cook off in support of Breast Cancer awareness and raise mone. Won first place. This chili Rocks!!
That is so amazing!! I hope you were able to raise a ton of money!
Hi! I plan to make this recipe this week! I don’t have a crock pot, if I cook on stove top, how long and at what temperature? Thanks in advance!
I used this recipe for a chili cook off and WON! Everyone loved this. A new staple in our house for sure. Thank you!
No WAY!! That is so great! Thanks for letting me know!
I just won a chili cook-off with a version of this recipe… very good!
That is awesome!! Thanks for letting me know, Jason, and congrats! :)
[…] Tuesday- Leftover Chili […]
[…] Signature Spicy Smoky Sweet Chili […]
I love the way you write!!!! I just found this AFTER making my first chili ever….. It was a great success butnone tiny thing was off…. Now i know… NO BROWN sugar. I’m going to add that right now and take that tart tommato edge out. Thank you!!
this was amazing!! Made it for a winter girls night. Everyone loved it! I added a little extra cayenne pepper to make it spicier! Thanks for a great recipe
So glad to hear you all loved it, Morgan! :)
I found this recipe on Pinterest three weeks ago and am making it for the second time! It’s become my husband’s favorite chili recipe, and he’s a picky eater. ;) This time around I substituted Boca Veggie Crumbles for the beef and added corn a half of a cup of quinoa (just raw, threw it right in the slow cooker). I also used kidney beans instead of black, B&M maple beans instead of Bush’s, and omitted the cumin because I didn’t have any on hand. I love that you can switch things up in this recipe and it’s still amazing. Thanks for sharing! :)
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[…] 10. Smoky Chili […]
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[…] 10. Smoky Chili […]
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This looks so yummy!!!! It just might be that time to be this on my kitchen
table for tonight”s dinner!!
Thanks for sharing this!!
This is the BEST chili in the universe. I crave it at least twice a month and I will never make another. My husband loves it too!
[…] Signature Spicy, Smoky, Sweet Chili […]
Thank you so much for sharing this recipe. We make it now all the time and I am taking it to work tomorrow for a chili/casserole cook off! One of our new favs for sure!!!
Any suggestions for doubling this recipe? Would it still work in a 6 quart crock pot? Would the cooking time change?
Thanks!
P.S. LOOOOOVVVVVE This site!
Thank you so much, Ricci! I think you could make 1-1/2x the recipe and still have it fit in the 6-quart crock pot. Maybe tack on another 30 minutes or so to the cooking timing?
Delicious!! I doubled the batch but used half sausage, half beef. Then I used a combo of 4 different kind of beans rather than using bushes. I always add a touch of apple cider vinegar and bbq sauce to any chili I make. I’m excited to feed this to my company tonight. If there’s any left ?
Awesome, Kristi! Hope everyone loves it!
I love this chili recipe and you should totally enter this chili contest! I think you have a good chance at winning!
[…] would be my lunches over the next few weeks! (By the way I used this recipe for hamburger soup and this recipe for […]
Suggestion — to make this recipe have more of a smoky presence with the spicy sweetness, I recommend substituting 3 tablespoons chipotle chili powder for 1 tablespoon chili powder and the paprika. The smoky chipotle flavor has become my favorite.
My friends were holding a chili cook-off and I decided to try this recipe for the contest, even without previously making it to see how it turned out. Everyone loved it, and I got 2nd place!
Ahhh, I love it – thanks so much for letting me know!
[…] Signature Spicy Smoky Sweet Chili via Iowa Girl Eats […]
I finally got around to making this today for our dinner and we all loved it! It’s better than my original recipe. It has an addicting flavor that you crave. I did tweak it a bit by adding a bit of liquid hicory smoke and rotel spicey tomatoes. Oh so good! This will be the one I’ll be making from now on. Thank you thank you for sharing!!! A happy cook!
Love the tweaks – I bet it was delicious! So glad you enjoyed!