Who doesn't love a big ole bowl of Spicy Sweet Chili? Full of chili flavor with a hit of sweet brown sugar. This chili, made with lean ground beef and is finished off with shredded colby cheese, chopped avocado, and cilantro. Great served up with chips or cornbread for a delicious chili recipe on game-day!
Spicy sweet chili is a great way to warm up on a chilly day and is a great addition to your game day food line up.
This was inspired by my love for a sweet and spicy heat combination and this chili goes excellent with a side of this cornbread recipe!
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Why You'll Love Sweet and Spicy Chili
Perfect Balance: The mix of spicy chili spices and a hint of brown sugar creates a perfect balance of heat and sweetness.
Quick & Easy: Made with ground beef, it's a simple recipe that's ready in no time.
Crowd-Pleaser: A hearty, flavorful dish that's great for family dinners or game day gatherings.
Ingredients
This spicy sweet chili is made with pantry staples and lean ground beef. A delicious combination of chili spices and a touch of sweet brown sugar make this a meal that is irresistibly delicious.
- Lean ground beef
- Salt
- Black pepper
- Onion
- Garlic cloves
- Green bell pepper
- Brown sugar substitute
- Chili pepper flakes
- Chili powder
- Ground cumin
- Smoked paprika
- Petite diced canned tomatoes
- Tomato paste
See recipe card for quantities.
Instructions
- In a large pot over medium heat, cook beef, breaking up with a meat meat chopper, until well browned. Drain fat from skillet and discard.
- Add onion, garlic, green pepper, salt and pepper to the cooked beef and and cook for 3-5 minutes, until vegetables have softened.
- Using a wooden spoon, stir in chili powder, ground cumin, chili flakes, smoked paprika and brown sugar. Cook over heat for one minute, stirring constantly.
- Stir in the canned tomatoes, water, and tomato paste. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes, uncovered.
- Serve topped with shredded colby cheese, chopped avocado, and chopped cilantro. (if using)
Hint: A meat chopper will break down the ground beef into perfect sized crumbles. I love this meat chopper from Faberware (affiliate link).
Substitutions
Whether you need to go lower fat or lower carb, there are substitutions you can make to this recipe that will suit your needs.Brown Sugar Substitute: Replace the brown sugar
- Ground Beef: Swap ground beef with ground turkey or chicken for a leaner option. For a vegetarian option, try this meatless ground beef (affiliate link) made with textured vegetable protein in place of the meat.
- Brown Sugar: Replace the brown sugar with a substitute such as brown sugar truvia or golden monkfruit.
- Canned Tomatoes: if you have fresh tomatoes on hand, you can substitute 2 cups of finely diced tomatoes for the canned.
Variations
Make this sweet and spicy chili with a few different flavor twist that suit your tastebuds.
- Tex-Mex Chili: Add diced jalapeños, a handful of shredded cheddar cheese, and a dollop of sour cream to give the chili a bold Tex-Mex flair.
- Smoky Chipotle Chili: Add a teaspoon of chipotle powder or a chopped chipotle pepper in adobo sauce for a rich, smoky flavor.
Like beans in your chili? Try this spicy black bean chili version on my website!
Equipment
- Large pot
- Meat chopper
- Cutting board
- Sharp knife
- Wooden spoon
Storage
Store leftover chili in an airtight container in the fridge up to 4 days. For longer storage, store in the freezer up to 3 months.
Top tip
- For the best flavor, make the chili a day ahead to allow the spices to fully meld with the meat and tomatoes, creating a rich and hearty taste.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with spicy sweet chili:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spicy Sweet Chili Bowl
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Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup finely chopped onion
- 2 large garlic cloves minced
- ½ medium green bell pepper chopped
- 1 tablespoon brown sugar
- ½ teaspoon chili pepper flakes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 28 ounces petite diced canned tomatoes
- 6 ounces tomato paste
- 2 cups water
- Shredded Cheddar Cheese
- Chopped Cilantro
- Chopped Avocado
Instructions
- In a large pot over medium heat, cook beef, breaking up with a meat meat chopper, until well browned. Drain fat from skillet and discard.
- Add onion, garlic, green pepper, salt and pepper to the cooked beef and and cook for 3-5 minutes, until vegetables have softened.
- Using a wooden spoon, stir in chili powder, ground cumin, chili flakes, smoked paprika and brown sugar. Cook over heat for one minute, stirring constantly.
- Stir in the canned tomatoes, water, and tomato paste. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes, uncovered.
- Serve topped with shredded colby cheese, chopped avocado, and chopped cilantro. (if using)
Shelby Law Ruttan says
My favorite way to eat chili is with a little bit of sugar in it, and this recipe has just the right proportion of spice and sweet. It's easy to make and perfect for chilly days.
Jersey Girl Cooks says
Sweet heat is the best! And I think I would go with the jalapeno cornbread. A great winter meal!
marla says
Perfect I added the link to today's post...thanks so much!
Kirstin says
Oh my goodness! These sound amazing. I made some banana nut cornbread that is absolutely amazing.s