Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it's crock pot and freezer-friendly, too!
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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. Add some Gluten Free Cornbread and I’m set!
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 BakedBeans in my signature chili, but you can use whatever kind you like best. I just lovehow 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 inyour 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
- 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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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
serves 6
- 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
- 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 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!
Notes
- Serve with Gluten-Free Cornbread!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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396 Comments
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Hannah Freeman 05.25.2024 I made this recipe and added some mango for the perfect summer time chili!
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- MaryAnn 05.13.2024
Wow, this looks fantastic! Will be making this for sure in the next week or so.
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- Kristin 05.13.2024
I hope you love it, MaryAnn!
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- Debbie 04.24.2024
Wonderful recipe. I’ve been using my same recipe for years and just couldn’t find one better until I tried this one! Only thing I did differently was I used hickory smoked salt and added a little chopped green and red pepper. Definitely a 5 star recipe, thank you!
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- Kristin 04.29.2024
Oh I love to hear that, Debbie! SO glad this was a hit, and you were able to make it your own, too. Thank you so much for your feedback and recipe rating!
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- Bridgette 02.25.2024
I was never a very good chili maker but this one is fantastic. I have to eat gluten free and most recipes were so bland. I have not made one recipe of yours that I haven’t liked. So glad I found your website.
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- Kristin 02.26.2024
Ah, thrilled to hear that, Bridgette!! Thank you so much for your kind words – I’m so happy you’ve been loving my recipes. :)
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- Connie 02.11.2024
My new favorite chili! Husband loved it also. Made for Super bowl!
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- Kristin 02.12.2024
Awesome, Connie! So glad it was a hit – thank you so much for your feedback and recipe rating!
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- Cheryl 01.30.2024
This is my favorite chili!!! not too tomatoey (is there such a word) and just a wonderful flavor! Not a fan of those chilis that are all tomato sauce and such!!! the Bush Beans are the secret!! I’d rate this a 6 if I could
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- Kristin 01.31.2024
Yay!! Yes, totally get it – I too don’t like chili recipes that are too tomato-y. :) So glad you enjoyed it, Cheryl!
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- Eli 01.18.2024
What’s the overall yield this recipe?
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- Kristin 01.18.2024
This recipe feeds – you can find yield information for each recipe underneath the “ingredients” heading in the recipe card. :)
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- Marsha 01.17.2024
This recipe is fantastic!! First, it is easy. Very easy. Then the taste is perfection. I used just a tad of the cayenne, so it would be ok for the grands, and it was wonderful. I suggest doubling because you will want leftovers. But remember, it is simple to make, so throwing this together on a whim is going to be easy!!!
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- Kristin 01.18.2024 See AlsoHearty and thick chili recipe
Thank you so, so much for your awesome feedback, Marsha! I’m so glad you enjoyed!!
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- Lisa Louise 01.14.2024
This is the best chili recipe out there and I’ve made it several times. Unfortunately I’ve had to go vegan, and I was wondering if you had any tips on eliminating the meat.. would anything else need to change? I was hoping to just add more beans and keep it as is, without cheese or sour cream of course.
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- Kristin 01.16.2024
Hi Lisa! I’m so glad you love this chili! I think adding extra beans in place of the ground beef is just fine. Not sure if you’ve tried or are open to meat alternatives, but a ground meat alternative could be a good replacement for the beef too.
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- Rachel 01.21.2024
i’m a vegetarian and this is my favorite chili recipe! We use ground Impossible meat in place of ground beef and it works well.
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- Kristin 01.22.2024
Awesome! So glad to hear it, Rachel! I tried the Impossible Italian sausage last summer at a vegan restaurant and was convinced they were hoodwinking their customers — the taste and texture were IDENTICAL!
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- Cindy Cunningham 01.10.2024
How many servings does this make? I want to make for dinner for 8 people. If I need to add more what would I add?
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- Kristin 01.13.2024
I would 1-1/2x this recipe if making for 8 adults. You could double it and freeze leftovers as they freeze/thaw very well.
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- Connie Schuett 01.01.2024
Wow! Made this recipe, only thing I did different was ad a ghost pepper. I like a thinner chili but this is so good just as it is so won’t ad beef stock. I am not a cook so I always love these simple recipes. Thank you!
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- Kristin 01.02.2024
Oooo, love the super spicy twist, Connie! Thrilled this was a hit with you!
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- Denise 12.28.2023
This is my family’s new favorite chili! We love the mix of smoky & spicy with a hint of sweet. I think I’ve made this once a week since fall…. thank you so much for sharing the recipe!
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- Kristin 12.31.2023
Oh I love to hear that, Denise!! Thrilled this is a favorite of your family’s!
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- Carol Ann 12.15.2023
OMG This is my new chili recipe for all time! Hubby and I both love it, can’t stop eating it! I had to sub a cup of Leek for the shallot but it was fine since both are a milder onion flavor. Also, just added a bit of hot bulk sausage because we love our sausage! I was tempted to add some canned diced tomatoes but resisted the urge because I wanted to make it as written but I wonder if that would be a good option or not to increase the volume? Or I will undoubtedly double this recipe next time so there’s plenty to freeze for later. Also loved the ease of this recipe, can make it in a snap! From one Iowa born and bred girl to another THANK YOU!
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- Kristin 12.18.2023
I’m so, so glad this recipe was a hit all the way around, Carol Ann, and that you were able to put your own spin on it!! Thank you so very much for your feedback and recipe rating!!
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- John 12.07.2023
Sounds good. Will look at incorporating the spices. I don’t like a lot of beans so I only add 1 can. I also like some tomato texture so I use a can of diced tomatoes and a can of crushed tomatoes.
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- Kristin 12.08.2023
Chili is a great dish to customize to your personal tastes!
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- Andrew 11.21.2023
I made this recipe, however I did a 15oz can of tomato sauce and added in 2 tbsp of tomato paste + and IPA. Turned out fantastic!
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- Kristin 11.28.2023
Awesome! So glad you were able to make this recipe your own, Andrew!
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- Paula 11.10.2023
I had to try it because of all the positive feedback and it does has a unique and delicious flavor! My husband and I loved it. I would like the consistency to be a little thinner though. Would it be ok to add water and how much would you recommend?
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- Kristin 11.14.2023
Hi Paula, I’m so glad you loved it!! I would actually add beef or chicken stock or broth to thin it out!
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- Laura 11.04.2023
We won first place in our church chili cook off with this recipe! So good!
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- Kristin 11.06.2023
Fantastic!! Thank you so much for sharing, Laura – congrats!!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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