Signature Spicy, Smoky, Sweet Chili recipe with ground beef, black beans, baked beans, and rich tomato sauce. This easy chili is perfect for weeknight dinners, meal prep, or cozy gatherings. Made with chili powder, smoked paprika, brown sugar, and a touch of cayenne for balanced heat, it can be cooked on the stove or in a crock pot. Top with shredded cheddar, green onions, sour cream, or tortilla chips for a hearty, flavorful meal.

Table of Contents

Ingredients

1 lb (450 g) ground beef
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
Salt and pepper, to taste
28 oz (800 g) can tomato sauce
15 oz (425 g) can Bush’s Vegetarian Baked Beans
15 oz (425 g) can black beans, drained and rinsed
3 tbsp chili powder
1–2 tbsp heaping brown sugar
1 tsp smoked paprika
¾ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
¼ tsp cayenne pepper (adjust to taste)

Optional Toppings:
Shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions

Stove-Top Method

Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef, chopped shallot or onion, and minced garlic. Season with salt and pepper.
Cook until the beef is browned, breaking it up with a spoon. Drain excess fat if necessary.
Return the beef to the pot, then stir in tomato sauce, baked beans, black beans, chili powder, brown sugar, smoked paprika, salt, garlic powder, onion powder, cumin, and cayenne.
Bring the mixture to a simmer, then reduce heat to medium-low. Let simmer for 30 minutes, stirring occasionally.
Serve in bowls with your favorite toppings.

Crock Pot Method

In a skillet, brown the ground beef with shallot or onion and garlic, seasoning with salt and pepper. Drain if needed.
Transfer the beef mixture to a 5–6 quart crock pot. Add the remaining ingredients and stir to combine.
Cover and cook on low for 4–6 hours.
Serve hot with desired toppings.

Tips

Sauté the spices with the onions and garlic for 1–2 minutes before adding the beef to enhance flavor.
For thicker chili, simmer uncovered for the last 10–15 minutes.
Adjust cayenne pepper gradually to control the heat.

Variations and Substitutions

Meat Options: Swap ground beef with ground turkey, chicken, or sausage.
Vegetarian Version: Replace beef with extra beans or lentils.
Spice Variations: Try smoked chili powder or chipotle powder for a smokier flavor.
Sweetener Alternatives: Use maple syrup or honey instead of brown sugar.

FAQs

Q: Can I make this chili ahead of time?
A: Yes! It tastes even better the next day. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Q: Can I use canned kidney beans instead of black beans?
A: Absolutely. Any variety of beans works well in this chili.

Q: How can I make it less spicy?
A: Reduce or omit the cayenne pepper and use mild chili powder.

Serving Suggestions

Serve with cornbread or warm tortillas for a hearty meal.
Top with shredded cheese, sour cream, and green onions for added flavor and texture.
Pair with a simple side salad to balance the richness of the chili.

Why You’ll Love This Recipe

This chili delivers a perfect balance of spicy, smoky, and sweet flavors in every bite. It’s hearty, comforting, and versatile—ideal for weeknight dinners, meal prep, or feeding a crowd. The crock pot option makes it effortless to cook while you focus on other things.