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Sweet and Spicy Chili

My chili has definitely evolved over the years. I quickly grew tired of the plain chili flavor, so I started experimenting with spices. One time I decided to add cinnamon, nutmeg, and allspice to the chili powder and cumin that was in my mom’s recipe. I also began adding a splash of honey or maple syrup to the pot, because those warm spices demanded a subtle sweet background to really stand out in this Sweet and Spicy Chili recipe!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish, Soup/Stew
Cuisine: All American, Gluten Free
Keyword: canned beans, chili, comfort food, healthy, spicy, sweet potatoes
Servings: 8 people
Calories: 290kcal
Cost: $12.00

Equipment

  • cutting board
  • knife
  • large pot
  • wooden spoon

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 diced onion
  • 1 lb ground beef
  • 1 can Chili beans (with liquid)
  • 1 can Cannalini beans (rinsed and drained)
  • 1 can Kidney beans (rinsed and drained)
  • 1 can 3-Bean Salad (with liquid)
  • 1 can diced tomatoes
  • 6 cups tomato juice

Spices and Seasoning

  • 1 Tbsp ground chili powder
  • 1 Tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp honey

Instructions

  • Add EVOO to a 7 quart pot. Saute onion for 3-5 minutes then add ground beef.
  • Once the beef is cooked through, add the 3 cans of beans, can of diced tomato, and 6 cups of tomato sauce.
  • Add spices and simmer over medium heat for 15-20 minutes. ENJOY!!!

Notes

Modifications for Wild Game: Substitute 4 slices of chopped bacon for the EVOO. Render the fat from the bacon and set aside solids for garnish.   Cook meat and onions in the approx 3TBS fat, and proceed with the recipe as written.