Spicy Smoky Sweet Chili with Beef and Beans

Spicy Smoky Sweet Chili

Ground beef, black beans, and baked beans make this stovetop chili thick and chunky without turning it into a dry meat mixture. The baked beans and a little brown sugar provide sweetness, smoked paprika adds smoke, and cayenne lets you control the heat. Keep the simmer gentle so the tomato sauce thickens without sticking, then serve the chili hot with melted cheddar and fresh green onions.

Ingredients for Spicy Smoky Sweet Chili

• 1 pound ground beef (about 450g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or less for milder chili
• 1 tablespoon packed light brown sugar
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (about 15 ounces) baked beans, with their sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon kosher salt, plus more to taste
• 3/4 cup shredded cheddar cheese (about 85g)
• 3 green onions, thinly sliced
• 1 teaspoon neutral oil, only if needed for the onion

Yield: 6 bowls. Prep: 15 minutes. Cook: 40–45 minutes. Total: 55–60 minutes.

How to Make Spicy Smoky Sweet Chili

1. Prepare the beans and toppings: Drain and rinse the black beans; leave the baked beans in their sauce. Dice the onion, mince the garlic, and have the cheddar and sliced green onions ready for serving.
2. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into bite-size crumbles, until no pink remains and some edges are browned. Drain off excess fat. If using a thermometer, check the beef before it is dispersed through the chili; ground beef should reach 160°F (70°C).
3. Cook the onion and spices: Reduce the heat to medium. Add the onion and cook for 4–5 minutes, until softened. If the pot is dry, add the oil. Stir in the garlic, chili powder, smoked paprika, cumin, and cayenne; cook for 30–60 seconds, stirring so the spices do not scorch.
4. Combine: Stir in the brown sugar, tomato sauce, diced tomatoes and their juices, baked beans and their sauce, black beans, and 1/2 teaspoon salt. Scrape the bottom of the pot and bring the chili to a gentle simmer.
5. Simmer and adjust: Reduce the heat to medium-low or low. Simmer gently for 25–30 minutes, partially covered for the first 15 minutes. Stir occasionally, scraping the bottom. Check the thickness and flavor after about 20 minutes; leave the lid off for the remaining time if the sauce needs to thicken. It should cling to the beef and beans but remain easy to spoon. If it gets too thick or starts sticking, lower the heat and stir in water 2–4 tablespoons at a time. Taste after simmering, then adjust the salt, cayenne, or sweetness if needed.
6. Top the bowls: Let the chili stand for about 5 minutes. Ladle it into deep bowls while hot, spread the cheddar over each serving, and give it a moment to melt. Add the green onions last.

How to Balance Sweetness, Smoke, and Heat

Baked beans vary in sweetness and saltiness, so taste the finished chili before adding more brown sugar or cayenne. Adjust salt first, then heat or sweetness. A particularly sweet can of baked beans may need no extra sugar; for a less sweet future batch, reduce the measured brown sugar.

Keep the baked beans in their sauce because it adds sweetness and body. Drain and rinse the black beans so their packing liquid does not alter the tomato sauce. Use smoked paprika rather than plain paprika for the smoky flavor.

Getting the Right Chili Thickness

The finished chili should have a glossy sauce with distinct beef crumbles and whole beans—not a thin broth or a dry mixture. Tomato products and baked-bean sauces vary, so use the consistency as your guide: simmer uncovered briefly if it looks thin, or add a few tablespoons of water if it becomes hard to spoon. Stir and scrape the pot as it simmers to keep the sweet sauce from catching.

Cornbread, crackers, or corn chips can be served alongside the cheese-and-green-onion-topped bowls.

Slow-Cooker and Turkey Options

For a slow-cooker adaptation, brown the beef and soften the onion and spices first. Transfer them to a slow cooker with the remaining chili ingredients and cook on LOW for about 4–6 hours. Check the thickness before serving; timing and evaporation vary between slow cookers. For a different, simpler recipe, try this 5-ingredient slow cooker chili.

Ground turkey can replace the beef; add a little oil if the pot becomes dry while browning it. Another option is this stovetop turkey chili.

Storing and Reheating

Cool leftover chili promptly and refrigerate it without toppings in an airtight container for 3–4 days. Reheat on the stovetop over medium-low heat, stirring, or microwave individual portions until thoroughly hot. Add a splash of water if the sauce has thickened, then top with fresh cheddar and green onions.

To freeze, cool the untopped chili completely and portion it into airtight containers or freezer bags. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls: 400 calories, 26g protein, 16g fat, and 36g carbohydrates. Approximate values per 100g of finished chili: 115 calories, 7g protein, 5g fat, and 10g carbohydrates. Values will vary with the ground beef, canned products, and amount of fat drained.