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.
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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.
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.
In case I haven’t mentioned it before, I heart you. That is all. :)
Awww, heart you back! :)
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.