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
[…] signature chili recipe at Iowa Girl Eats is spicy, smoky, and sweet, just the way my kids like it. Serve this up with […]
This recipe was AH-MAZING! Thank you so much for sharing! I usually am not a big bean fan, but my boyfriend loves chili. I gave it a try and WOW. I made a few adjustments. I used a little more meat for more heartiness and I didn’t have the smoked paprika so I used regular paprika. This made it a little sweeter just how I like it.
So glad you were able to make it yours!! Love that chili recipes are perfect for doing that!
In my crockpot right now! Can’t wait for supper!
I hope you love it, Dawn!
[…] Signature Spicy Smoky Sweet Chili by Iowa Girl Eats […]
Oh yeah, I was going to say that I’m a chili-lover since forever. My mom’s chili was good, but she didn’t know what the spice amounts were. I made it one day, just guessed, but I kept track and we liked it, so that got written down and has been made the same way since. At church soup suppers and in our own house, our chili is a hit. I’m sure we would like your chili, too, for something different. It’s the end of September, and it’s still been pretty warm here in WI, but the cool weather has to be coming soon.
This looks yummy! I use similar spices in my chili recipe. I like the idea of throwing this together around noon and then being able to be out and about in the afternoon and come home to supper already made! We are going to have to try this soon!
[…] and make ahead meals are Kristin’s forte from Iowa Girl Eats. She loves to share easy, healthy, and freezable meals that make cooking less time stressful. Her […]
[…] 9. Signature Spicy, Smoky, Sweet ChiliYields: 6 servings Good for: 1 monthChili is one of those dishes that will always solidify well. (Plus, there’s zero utterly as gratifying when we don’t feel like cooking!) Rich in flavor, this recipe will greatfully usually about anyone, either they cite their plate sharp or mild, sour or sweet. Photo and recipe: Kristin / Iowa Girl Eats […]
Hi Kristin
Just checking out your recipe for spicy smokey, sweet chili. Looks very intriguing!. I am alway on the lookout for a chili recipe that looks a bit different than what I usually throw together. One question. If I want to double or triple the recipe, should everything get doubled or tripled (even the beans) or play it by ear and taste as I go?? BTW, good looking web site. Cheers, Mikey
I think you could easily double without any adjustments, but if you were to triple, I’d definitely taste and adjust (thinking decrease a touch) the seasonings!
Hands-down the BEST chili recipe. EVER. EVER.
Thank you, Pauline! Such a compliment!
It’s only the beginning of August but I am wishing the rest of summer away so I can resume making this! It is my favorite chili, EVER! I can’t eat any other chili now that I make this one. This year, I am trying to seriously cut/watch my sugar intake. I’ve always eliminated the spoonful of brown sugar (I prefer spicy over sweet!) but I was wondering what you think of maybe only using half a can of baked beans to cut even more sugar.
HAHA – I feel the same way!!! I think that would definitely be fine to cut the baked beans in half, though I might reduce the cayenne and/or chili powder (just a touch) as you won’t have as much sweet to balance it out. Let me know how it turns out!
I have avoided making chili for my five years of marriage because my husband hates chili growing up. I saw this recipe & couldn’t resist & I’m so glad because my husband (and toddler) loved this meal. So much, I’ve made it twice since. It was so easy to make & I am thrilled I can freeze it! Thanks for a great recipe.
Ahh, I’m so glad to hear it, .Amy! Thanks so much for the great feedback!
[…] Chili – I modify this recipe to be cleaner. I omit the baked beans and use a can of kidney beans, drained instead. I also omit the brown sugar. […]
Add 1/3 can of Tecate Mexican beer for a drunken savory kick and thank me later… ?
Let’s just say I made this chili March the 5th, I doubled the recipe and ate it for three days straight, yesterday I made something else and tonight the boyfriend was wanting more so we’re having it again today and probably for the next two days ! PERFECT !
Wohoo!! So glad to hear – puts a huge smile on my face! :)
I compete in chili cook off’s all over the USA. Right before turning in the chili to the judges, I will often tweek with just a bit of brown sugar. What I prefer to use to add sweetness and depth of flavor is add a prune to the pot once everything has been added. I remove it before turning in to judges. There’s a secret little tip for ya! ;)
It says this makes 6 servings, does anyone know how many cups the whole recipe makes? Or how many cups a serving is?
[…] Signature Spicy, Smoky & Sweet Chili […]
This is the BEST chili! The only thing I do differently is replace half of the ground beef with a can of drained rinsed chickpeas and a diced sweet potato. (I add just a little water for the potato to cook.) Sooo delicious. My husband always said he didn’t like chili but he can’t get enough of this. Thank you!!
[…] Spicy Smoky Sweet Crockpot Chili by Iowa Girl Eats […]