Sweet and Spicy Chili
This is THE BEST Sweet and Spicy Chili EVER! This chili is loaded with delicious meat and the perfect blend of spices to deliver an award winning chili recipe!
Serve this delicious chili with a slice of my best Bisquick Cornbread.
I’ve packed it with hot Italian sausage (so good), and 2 pounds of ground beef. I’d say three pounds of meat is a lot, wouldn’t you? To offset the meat I’ve added a variety of beans for good measure. This chili is very filling. Trust me, you don’t need a large serving to fill you up.
Now remember… this chili will feed a crowd! Like, this makes a lot of chili! But that’s a good thing!!
This is the best chili I’ve ever had. Ever. In my whole entire life.
There’s one thing you should know about this Sweet and Spicy Chili recipe, it’s addicting. You’ll find yourself craving it all winter long. It’s comfort food at its finest.
The best part about this chili recipe is that you CAN TELL as soon as you take a bite it’s sweet AND it’s spicy. It’s amazing.
The sweetness factor isn’t overwhelming and the spiciness won’t make you breath fire. It’s a pleasant heat wave that comes a few seconds after you put a spoonful of the soup in your mouth.
Now, every chili has garnishes. This one is no different.
The best garnishes for Sweet and Spicy Chili
- Sour cream
- Cheese (I like Colby Jack cheese)
- Lime wedges
- Chives (didn’t have them on hand… those buggers can be expensive!)
- Saltine Crackers
I like to use the saltine cracker as a spoon. It’s true. You don’t even need a spoon to eat this soup. The saltine cracker becomes the vehicle that delivers this deliciousness to your mouth.
How to make Sweet and Spicy Chili
First, dice up the bell peppers and onions. Sauté them until the onions become translucent, cook them for about 8 minutes. Add the garlic, cook for one minute more. Once you’ve done that, transfer this mixture to the slow cooker.
Then brown the meats. Once browned and cooked through, add the meat to the slow cooker.
Add all of the remaining ingredients and spices to the slow cooker. Stir everything to until its combined.
That’s it. No lie.
It’s SO easy to make! Seriously, the easiest chili recipe known to man… and the most delicious!
Can you freeze Sweet and Spicy Chili?
- Yes. Freeze in an airtight container. The day before you want to eat it, thaw it in the refrigerator and then place in a large pot to warm it up, OR place it in your slow cooker to warm it up. Either way will work just fine.
- Heck, or you can microwave it. Whatever works best for you.
Additional slow cooker and soup recipes:
- Potato Pepper Jack Soup
- White chicken chili
- Grape Jelly Meatballs
- Lasagna Soup
- Sausage and Tortellini Soup
- Taco Soup
- Broccoli Potato Soup
- Slow Cooker Lasagna
If you make this recipe, I’d love for you to come back and leave a rating and review! Other readers (and myself) appreciate the feedback.
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Slow Cooker Sweet and Spicy Chili
Ingredients
- 2 tablespoons olive oil
- 1 orange bell pepper - diced
- 1 red bell pepper - diced
- 1 large sweet onion - diced
- 2 tablespoons garlic - minced
- 1 lb hot Italian sausage - casings removed
- 2 lbs ground beef
- 2 6-oz cans tomato paste
- 1 15 oz can tomato sauce
- 2 16 oz cans dark red kidney beans - drained and rinsed
- 1 22 oz can Bush’s Grillin’ Beans Bourbon and Brown Sugar
- 1 cup light brown sugar - packed
- 1 cup water
- 1/4-1/2 teaspoon red pepper flakes - (For less heat, only add 1/4 tsp)
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/8-1/4 teaspoon cayenne pepper - (for less heat, only add 1/8 tsp)
Garnishes
- sour cream
- grated cheese
- saltine crackers - (I love to use the saltine cracker to scoop up the chili)
- lime wedges
Equipment
Instructions
- In a large skillet over medium heat add the olive oil. Once shimmering add the onion and bell peppers. Cook until onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute more. Remove from heat and transfer this mixture to the slow cooker.
- Place the large skillet over medium heat again, this time add the hot Italian sausage and the ground beef. Using a wooden spoon, break the meat up into small pieces. Cook until no longer pink. Drain the fat.
- Place the cooked meat in the slow cooker.
- Add all of the remaining ingredients to the slow cooker except for the garnishes. Cover and cook on low for 4 hours. Stirring at least once within those 4 hours (making sure to scrape the bottom so no food sticks).
- Serve warm! This recipe makes a lot! And it’s filling 🙂
Video
recipe adapted from A Family Feast.
59 Comments on “Sweet and Spicy Chili”
This is the best chili I have ever had!!! I entered it into a chili cook off and won first place!!!
WOW that is amazing, Christine! Thank you for coming back and sharing that info, and congrats on the win!
My picky eaters request this all the time. Literally every week! Thanks for making it so easy to prepare!
Lynette, I’m glad it’s a win for your picky eaters! Thank you for your review.
Love this recipe but instead of the spicy sausage I smoke a 1.5 lb Wright bacon and add 3 jalapeños.
Sounds yummy!
Made this recipe for the office chili cook off and it won the people’s choice award.  Had to sub the bush’s beans because I couldn’t find them in Canada but there is a very close Heinz brand option. Â
Awesome! So happy to hear that!
I will definitely make this recipe again with the omission of the brown sugar or cut it by half. A little too sweet for my wife & I.
I sometimes do the same depending on my flavor preference. Thanks Joe!
I’ve won four chili cook offs with this recipe!! I’ve tweaked it a little (exchanged paprika for smoke paprika) and used brisket baked beans from Sam’s club and it’s the best!! Even without tweaks, I won! Yesterday there were 14 chilis at the cook off and about 60/70 people and I won first place!! Make this recipe. So good!
So exciting, Emily! Thanks for sharing and for coming back to leave such a great review!
So I make this every year it’s the GOAT of all chili recipes. I literally won’t bother to eat any other chili now. LOLÂ
BUT just curious- I know it makes 14 servings- how big would you say a serving is? I’m planning for a crowd and want to know how hefty to plan for portions! Usually it’s just me and my husband eating off of it for days lolÂ
I would say maybe 1 serving is like 1/2-1 cup. If you are making for a crowd, I would definitely double it! How many are you cooking for?
This is now my go to recipe!  Everyone loves it and asks for it!  Thank you!  It’s the perfect amount of sweet and spicy!
Couldn’t agree more! Thanks Lana!
Made this exactly what the receipt said.  It was the best.  The sweetness was perfect and the spicy was just right.  My husband even ate it and he doesn’t like chili said good but little to spicy for him.  So i will be freezing leftovers for myself Yum
Thank youÂ
Daisy
Your website is worse than A View fromGreat Island in terms of popups. Beyond frustrating trying to print something.
This recipe would have been way better without all the brown sugar!  I was entering a contest and I did everyone could to cut the sweetness. I only wish I would have read the comments first!!  Needless to say I didn’t even place😞
Sorry you didn’t enjoy it! Next time you can make a spicy chili, without the “sweet”!