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.
Could someone please tell me how big a serving size is for this chili?
This has become my signature dish for my night to cook on the family vacation where I need to feed 14 people 😅 I double the recipe throw a bunch of russet potatoes in the oven and serve this chili with some chips, fruit and baked potatoes + fixings and get back to enjoying my vacation. Easy peasy and a crowd pleaser… even in the middle of the summer!
Love this, Jes!! I can picture the whole cozy spread in my mind. Thank you so much for your feedback and recipe rating!
Fantastic chili.
I’m thrilled to hear that, Kathleen! Thank you so much for your feedback and recipe rating!
Our school has been holding a chili cook off contest for many years. While I won one 9 years ago, one of my colleagues has won 4 times. He was beaten out this year and revealed his recipe. While he followed yours he said he also added something more. ( I have also two secret ingredients, of course!) of course he wouldn’t share that but I thought it was fun to let you know.
Oh my gosh, this *totally* made my day, HA! Now I’m super curious to know what he added! Thank you for taking the time to tell me — I so thrilled!
There are so many people that are familiar with your site, including me! In fact, one of the other teachers here just told me she has also used that recipe of yours for chili, as her base for our competition! How about that!!
I love it so much!!! You truly made my day!
Look forward to trying your recipe today. I don’t have baked beans. Any suggestion for a substitute? Thank you!
Kim
Hi Kim! You can use pinto beans instead, then add extra brown sugar to the chili to taste.
Sounds good should I double recipe I want to make a big batch I have big family
If you have a big family, I would double — any leftovers reheat or freeze very well.
This is hands down one of the BEST chili recipes I have every tried! Yum!
Oh my gosh, I love to hear that, Bobbie!! Thank you so much for your feedback and recipe rating!
First time I had it was at a family party and was so good! I got the recipe and I am making it on this cold and rainy day. I cannot wait to eat!!
Oh I love that, Joss! Hope the second time is just as delicious. :)
I am positive that I have left a comment many times, but, I’m leaving another one. This is the best chili I have ever tasted!! using Bush Baked Beans is the best idea! It already has a lot of the seasonings that will change chili from tomatoe-y to tremendously flavorful!!! I have used this recipe many times in many years and see no reason for any other chili recipe out there…..but I know everyone has their own preference…I can tell you that I am so happy to have found this recipe on pinterest
I LOVE hearing this, Cheryl!! So glad this chili hits the spot — thank you for taking the time to come back and comment again, I really appreciate it!!
This is my go-to chili recipe. I am so happy to find a chili recipe that does not have those, IMO, yucky red kidney beans! I am thawing out a batch that I put together yesterday and put in the freezer. My next door neighbor is doing yard work for me tomorrow and I know this will be a welcome treat for his lunch or dinner break.
Totally agree – I am kidney bean averse too!! Thrilled this was a hit, Marie!
This is the best recipe. One question though is how would you adapt it for a vegetarian version? Just leave out the beef, swap it for tofu, or something else? I’m recently trying to adopt a more vegetarian lifestyle but love this recipe.
So glad this reicpe was a hit, Bryan! Not sure how you feel about meat substitutes, but I’ve tried a couple Beyond Meat brand products and they were indistinguishable from the real thing — it’s pretty wild. So their ground “beef” product would be a good option. Otherwise you could add more/a different type of bean like pinto beans or kidney beans. I personally hate kidney beans (childhood thing!) but they would “beef” up this recipe so to speak.
Try 3/4 cup red lentils with 1 3/4 cup vegetable broth instead of ground beef! This is what I’ve done in the past when I was a vegetarian and it’s delish.
Just won a chilli cook off at work with this recipe. Thank you 👍
Ahh, thrilled to hear that, Jeanne! So cool!
Love your recipes. This is the best chili recipe I’ve ever made. Thank you
Genuinely thrilled to hear that, Brian. Thank you so much for your feedback and recipe rating!