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.
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. :)
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! :)
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!
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.