Sweet and Spicy Chili {warm, bold spices!}

Written by Rachel Barkowski Published on March 1, 2021

Sweet and Spicy Chili

I absolutely LOVE chili, and I make it at least every other week. My husband and kids all love it, too, so it’s a definite go-to meal for our family, winter, summer, spring, or fall!

I’ve never used an actual chili recipe – but after 15 years of knowing by eye how much of this and how much of that will equal the “recipe” my family loves, I decided it’s time to actually measure and write it down!

I love warm, bold spices, so it’s no surprise that my sweet and spicy chili recipe is seasoned with spices like sweet paprika, chili powder, and turmeric!

If you like the flavor profile I used in my Yogurt-Marinated Chicken Kabobs, you’ll definitely love this sweet and spicy chili recipe!

Warm, bold spices pair really well with a little bit of sweet….so I always add a can of sweet corn to my chili. It’s the perfect addition!

This chili recipe is really simple, and I normally put it in my crockpot mid-morning and forget about it until dinner time. 👌🏻

The key is in the ingredients, especially the spices — so here are the spices you’ll need:

chili powder, sweet paprika, turmeric, and oregano.

How to make Sweet and Spicy Chili:

(PRINTABLE RECIPE IS AT THE END OF THIS POST)

Start by browning the ground beef and diced onions together. If you have a lot of fat, drain a little off, but you do want to keep a good amount of that fat to add extra flavor to your chili!

Add minced garlic and ALL the spices (& salt/pepper) to the meat-onion mixture. Saute all of this for a minute or two – you want to toast the spices until they become nice and aromatic.

(Toasting spices *really* makes a difference in emboldening their flavor as the oils are drawn out – you don’t want to skip this step!)

As soon as the spices are dark and aromatic, add the beef broth. (Be careful not to burn the spices.)

Add tomato products, red peppers, beans, and corn, and stir until everything is evenly mixed.

If you’re using a crockpot, cook on low for 7-8 hours or on high for 5-6 hours. If you’re cooking this on the stove, you can simmer it for an hour and a half. (I definitely prefer the convenience and flavor of the crockpot method!)

(FULL RECIPE IS BELOW)

I have a crockpot that also can saute, high sear, etc….so, fortunately, I can do all of this in my crockpot! Otherwise, you’d want to start it on the stove and then transfer it to a crockpot before you add all the tomatoes, beans, and corn.

My crockpot is European, so I don’t have a link for it, but one of my sisters has the Instant Pot Multi-Use Slow Cooker, and it does all the same things as mine. The ability to do this all in one pot by starting on high sear and switching to slow cook makes this totally worth it! Hers is this one ⬇️

Enjoy a flavorful meal around the table with your family! Dinners together can be some of the best times! ❤️

It’s always fun to top chili with extras! My favorites for this sweet and spicy chili are cilantro, shredded Gouda cheese, and a dollop of plain Greek yogurt.

My husband loves adding sliced, pickled jalapenos to his. 😁

:: PIN FOR LATER ::

Sweet and Spicy Chili

Chili with warm, bold spices - thick and hearty!

Ingredients

1 1/2 pounds ground beef
2 small purple onions (or 1 large), finely diced
4 garlic cloves, minced
2 T. chili powder
2 T. sweet paprika
1 t. oregano
1 t. turmeric
2 t. salt
1/2 t. pepper
2 cups beef broth
2 cans diced tomatoes (I love the ones with basil!)
6 oz. can of tomato paste
28 oz. can crushed tomatoes in puree
2 red peppers, diced
1 can sweet corn, drained
1 can kidney beans, drained and rinsed
2 cans black beans, drained and rinsed

Instructions

Brown ground beef with onions. Drain some of the fat, leaving a couple tablespoons with the meat and onions for flavor.
Add minced garlic and all the spices - saute for 1-2 minutes, until the spices are dark and aromatic.
Add beef broth and stir.
If transferring to a crockpot, transfer now, then add the tomato products, peppers, beans, and corn.
Crockpot cooking times: low for 7-8 hours or high for 5-6 hours.
Stovetop cooking time: simmer for about 1 1/2 hours.
Serve with your favorite toppings (I prefer cilantro, cheese, and sour cream).

Here’s another chili recipe that we love!

For those of us that absolutely love putting a soup in the crockpot to have it magically ready at dinner time 😃, you’ll want to try our Slow-Cooker Cabbage Soup!

It’s low-calorie, low-carb, but SO filling and loaded with flavor! Definitely a family favorite!

Click on the photo for the easy recipe!