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.
Pin this now to find it later
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.
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!!
I finally got around to making this today for our dinner and we all loved it! It’s better than my original recipe. It has an addicting flavor that you crave. I did tweak it a bit by adding a bit of liquid hicory smoke and rotel spicey tomatoes. Oh so good! This will be the one I’ll be making from now on. Thank you thank you for sharing!!! A happy cook!
Love the tweaks – I bet it was delicious! So glad you enjoyed!
My friends were holding a chili cook-off and I decided to try this recipe for the contest, even without previously making it to see how it turned out. Everyone loved it, and I got 2nd place!
Ahhh, I love it – thanks so much for letting me know!
Suggestion — to make this recipe have more of a smoky presence with the spicy sweetness, I recommend substituting 3 tablespoons chipotle chili powder for 1 tablespoon chili powder and the paprika. The smoky chipotle flavor has become my favorite.
I love this chili recipe and you should totally enter this chili contest! I think you have a good chance at winning!
Delicious!! I doubled the batch but used half sausage, half beef. Then I used a combo of 4 different kind of beans rather than using bushes. I always add a touch of apple cider vinegar and bbq sauce to any chili I make. I’m excited to feed this to my company tonight. If there’s any left ?
Awesome, Kristi! Hope everyone loves it!
Any suggestions for doubling this recipe? Would it still work in a 6 quart crock pot? Would the cooking time change?
Thanks!
P.S. LOOOOOVVVVVE This site!
Thank you so much, Ricci! I think you could make 1-1/2x the recipe and still have it fit in the 6-quart crock pot. Maybe tack on another 30 minutes or so to the cooking timing?
Thank you so much for sharing this recipe. We make it now all the time and I am taking it to work tomorrow for a chili/casserole cook off! One of our new favs for sure!!!
This is the BEST chili in the universe. I crave it at least twice a month and I will never make another. My husband loves it too!
This looks so yummy!!!! It just might be that time to be this on my kitchen
table for tonight”s dinner!!
Thanks for sharing this!!
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!!