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.
This chili sounds yummy but I was just wondering if I could replace the black beans with pintos. Has anyone else tried this?
Sure!
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!
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!
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!
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?