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. Add some Gluten Free Cornbread and I’m set!
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, 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
- Crock Pot White Chicken Chili
- No Bean Chili
- Taco Chili
- Fiesta Pork, Bean and Green Chili Chili
- Sweet Potato, Poblano and Chorizo 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
- 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 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!
Notes
- Serve with Gluten-Free Cornbread!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
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!
[…] Signature Spicy, Smoky, Sweet Chili from Iowa Girl Eats […]
it was a good i will be cooking it again me and my family it
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.
This chili – modified with chipotle peppers in adobo sauce instead of smoked paprika, won me a prize in our chili cook-off. Great recipe.
[…] Adapted from Iowa Girl Eats […]
So delicious and easy! I made it with jalepeno-cheddar cornbread on the side and it was amazing. Definitely adding to the winter rotation.
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.
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!!!
[…] oil :: baked sweet potatoes :: sugar cookies :: peppermint soy lattes :: this chili (it’s seriously the best. please try it) :: dark chocolate :: bananas + almond […]
Am hopelessly addicted to your chili. I add a can of corn to it and it is scrumptious. Even my 12 year old that won’t touch beans in any other form will eat a huge bowl of it! Thanks so much.
[…] I made brunch, threw chili ingredients into the slow cooker, and tidied up the kitchen, we headed on our merry way to chop down […]
Girl!! I made this chili today and it was hands down the best chili I’ve ever had, and my husband agrees!!! I just found your blog today and I’m so glad I did! I can guarantee I will definitely be coming back for more!!!
Emily
This is the best chili recipe I’ve discovered yet! It’s been such a hit! People just rave about it when I make it. It’s the perfect balance of what a good chili should be.
I made this chili a few weeks ago, when my husband had spent the day out in the cold and I knew he’d love to come home to something warming. My hungry fisherman ate probably half the pot of chili. The next night he asked me to make another batch. Then the following weekend he asked for it again. Lately, anytime I ask for input on what to cook he requests this chili! Good thing I love it, too!
Hi! I am not really a fan of chili, but the idea of sweet and heat caught my eye, well more like my taste buds, hehe! I am cooking this for a group today in my crockpot, super excited to try it! Only changes were, since I doubled the recipe I used 1lb ground beef and 1lb of spicy pork sausage, per another commenters suggestion – I also used a generic chili spice packet to save on cost, since I didn’t have the spices recommended. Thanks for the recipe!
I’ve been looking for a chili recipe that both my husband and I like and this was it! Just the right balance of sweet and spice for us both. I topped mine with avocado and he sliced up some fresh jalapeños for extra heat. This will be a “go to” in our house – thanks!
OK Kristin,
I like your style and I want to stick with One person for a while on my quest to become an amazing home cook.
I’ll cook your chilli then I’ll cook the Pioneer Women’s, who’s site I also visited while looking for personable web-sites/ recipes.
I will be using chicken instead of beef and im a huge heat lover so I will be added habanero peppers. Im really afraid of the sweetness but I’ll give it a shot. Will report back in a week.
Cheers!
this chili was amazing! I found this recipe earlier this month and have already made it 3 more times! great for entertaining or weeknight dinners. Love love love and such great flavor, no nonsense and easy to throw together!
Made this tonight with ground chicken instead of beef and it was incredible! Smoked paprika was new to me, and now I can’t wait to try it out in a few other recipes-delicious!