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. 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 then top with melted cheese, chopped green onions, and tortilla chips for crunch. 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
- 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
[…] 10. Smoky Chili […]
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! :)
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 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!!
[…] Signature Spicy Smoky Sweet Chili […]
[…] Tuesday- Leftover Chili […]
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! :)
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!
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!
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!
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. :)
[…] 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 […]
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!
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!
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 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 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! :)
[…] Signature Spicy, Smoky, Sweet Chili is always a hit, especially if you’re having a party in the fall or winter. Everyone […]
[…] 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 […]