Sweet And Spicy Chili
Sweet and spicy chili is a hearty dish that beautifully blends savory spices with sweet flavor notes. With its sweet heat flavor, it will be a crowd pleaser for any family dinner or game day party.
When it finally cools down here, like any cold blooded creature, I want all the warm cozy meals.
And nothing is quite as satisfying as a warm bowl of chili.
Particularly this sweet and spicy chili.
It has a bold blend of spices guaranteed to warm you up that are balanced by a background of sweetness.
And the chili itself is hearty enough to fill your belly and put a little meat on your bones.
Plus it’s super easy to make with only one pot needed.
In a season full of complicated holiday meals, hustle and bustle, I greatly appreciate the ease.
I know you will too especially since the result is this yummy!
Ingredients
To make this you’ll need:
- Ground beef– Use lean ground beef
- Onion– White onion, diced
- Garlic– Minced
- Beef broth– Adjust the amount based on how thick you like your chili
- Tomato sauce– The kind in the can not Italian style spaghetti sauce.
- Diced tomatoes– a 15 ounce can of petite diced tomato
- Pork and beans– a 15 ounce can
- Red kidney beans– a 15 ounce can of dark red kidney beans, rinsed and drained.
- Spices– Chili powder, smoked paprika, onion powder, cayenne pepper, turmeric, salt and pepper
- Brown sugar– a packed quarter cup
How to Make
This sweet and spicy chili is so easy to make!
Brown the ground beef, onions, and garlic in a dutch oven over medium low heat until the meat’s cooked through.
Stir in the rest of the ingredients until evenly combined.
Bring the chili to a full boil.
Once the chili comes to a boil, turn the heat down so the chili just simmers.
Cover it and let the chili keep cooking for 30 minutes.
Ladle into bowls, top with your favorite fixin’s, and enjoy!
Topping Ideas
You can top this chili with any of your favorite chili toppings.
We like:
- shredded cheddar
- sour cream
- crackers
- cornbread
Storing Leftovers
Store any leftover chili in an airtight container in the fridge for up to 4 days.
Reheat it in the microwave or on the stovetop until warmed through.
Freezing Instructions
This sweet and spicy chili freezes beautifully!
To freeze it, let it cool completely and ladle it into freezer safe airtight containers or ziplocking bags.
Freeze it for up to 6 month, defrosting in the fridge the night before.
Tips and Tricks
- Make sure you use the lean ground beef and not anything under 85/15. You don’t want the beef to cook down too much or the chili to wind up greasy.
- Taste the chili prior to serving and adjust the seasoning to your liking.
- If you aren’t a fan of spicy but want more of a sweet and savory situation, use less chili powder and omit the cayenne pepper. If you want it spicier, add more cayenne.
Other Chili Recipes
Sweet and spicy chili is perfect for lovers of sweet heat and cozy, one pot meals.
Make it and enjoy!
Looking for other chili recipes?
Try these:
- Ground Beef Baked Bean Chili
- White Cheddar Apple Chili
- Pulled Pork Chili
- Slow Cooker Jerk Chicken Chili
- Chili Cheese Dog Chili
- Leftover Meatloaf Chili
If you’ve tried this SWEET AND SPICY CHILI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sweet And Spicy Chili
Ingredients
- 1 lb lean ground beef
- 1 white onion diced
- 1 tbsp minced garlic
- 1-2 cups beef broth
- 1 15 oz can tomato sauce
- 1 15 oz can petite diced tomatoes
- 1 15 oz can pork and beans
- 1 15 oz can dark red kidney beans rinsed & drained
- 2-3 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/4 packed cup brown sugar
- salt & pepper to taste
Instructions
- In a dutch oven, or other large soup pot, add the ground beef, onions, and garlic. Brown them over medium low heat, stirring occasionally, until the meat's cooked through.1 lb lean ground beef, 1 white onion, 1 tbsp minced garlic
- Stir in the rest of the ingredients until evenly combined. Bring the chili to a full boil. Reduce the heat to a simmer, cover, and stirring occasionally- let the mixture continue to cook for 30 minutes.1-2 cups beef broth, 1 15 oz can tomato sauce, 1 15 oz can petite diced tomatoes, 1 15 oz can pork and beans, 1 15 oz can dark red kidney beans, 2-3 tbsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/4 packed cup brown sugar, salt & pepper
- Ladle into bowls, top with your favorite fixin's (we like shredded cheddar, sour cream, and crackers or cornbread), and enjoy!
Notes
- Make sure you use the lean ground beef and not anything under 85/15. You don't want the beef to cook down too much or the chili to wind up greasy.
- Taste the chili prior to serving and adjust the seasoning to your liking.
- If you aren't a fan of spicy but want more of a sweet and savory situation, use less chili powder and omit the cayenne pepper. If you want it spicier, add more cayenne.
Nutrition
recipe adapted from Tornadough Alli
oh my gosh, this looks so good! Can’t wait to try it!
Thanks, Jennifer!
I am a sophomore in highschool, and in my Nutrition and Wellness class we had to have a Chili Contest, me and my group used this recipe and we WON, it was the best chili I’ve ever tasted as well, especially with the brown round crackers, planning on making this at home too !
That’s awesome, Angel!! This is one of our favorite chili recipes, and so glad it came through for your group too :)
This looks yummy – perf for the cold temps!
Thanks, and yes!
So if I make this for the crock pot all I have to do is mix it up after the hamburger is browned and let it cook for a few hours on low to heat through and combine flavors right.
Cook the beef mixture as directed, and then when you’d throw everything in the soup pot- just throw it all in the crock pot instead. Let it cook for a few hours to merry the flavors and you’re good to go!
Your post is making me hungry for sure. The chili looks amazing!
Thanks!
I am in the process of making this and just realized I do not have turmeric. Is it that big of a deal if I leave it out?
No, you can omit it. It’s not essential, just something I always add to chili since it adds a bit of color.
Best chili ever! could use more meat and beans though.
Thanks, and luckily it’s easily adaptable!
I cook chili for my family at least once a month or so. This one is now in the top two. I used the recipe as it called for. I cooked it in the Instant Pot so there is less cleanup, like I always do, lol. I’m gonna add breakfast sausage to it the next time that I make it.
Ground sausage would be an excellent addition! So glad you enjoyed it as much as we do :) Any IP tips such as setting/time/type of release for other readers who may be interested?
Absolutely love this chili!! Thank you for sharing!!