Spicy, Smoky, Sweet Chili
After attending a chili cook-off this summer, I just new I had to find the perfect fit between spicy, sweet and smoky. And here it is. This my idea of the perfect Chili. You can make this on the stove top, or in your crock-pot. I make mine on the stove top, but let it simmer for a good 3-4 hours. You can also make a big batch and freeze it.
- 1lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 29oz can tomato sauce
- 15oz can Bush’s Vegetarian Baked Beans
- 15oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1-2 heaping Tablespoons brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon hot sauce
- Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
- Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.
- Crock Pot Cooking Instructions: Transfer ground beef mixture to a 5 or 6 quart crock pot then add the rest of the ingredients and stir to combine (can be done ahead of time. Store in the refrigerator until ready to start cooking.) Place a lid on top then cook on low for 4-6 hours.
- Serve hot, with all your favorite toppings, such as sour cream, cilantro and shredded cheese.