Brown Sugar Chili
Cozy up with a bowl of hearty and flavorful Brown Sugar Chili, a delicious twist on the classic comfort food favorite. This recipe perfectly balances savory spices like cumin, smoked paprika, and chili powder with just a touch of sweetness from brown sugar, creating a rich and deeply satisfying flavor profile. Tender ground beef (or ground turkey as a lighter alternative) is combined with kidney and pinto beans, crushed tomatoes, and a hint of ground cinnamon for a unique warming note. Ready in just one hour, this one-pot meal is a breeze to prepare and makes an ideal weeknight dinner or game-day crowd-pleaser. Top it off with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for the ultimate finishing touch. Whether you're craving something smoky, spicy, or slightly sweet, this Brown Sugar Chili is a must-try dish that will quickly become a household favorite. Perfect for meal prepping or feeding a hungry family, it's comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey as an alternative)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 0.25 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup beef or chicken broth
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces pinto beans (drained and rinsed)
- 3 tablespoons brown sugar
- optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground beef (or turkey) to the pot. Break it apart with a spatula and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the cumin, smoked paprika, chili powder, ground cinnamon, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the crushed tomatoes, tomato paste, and broth. Stir until well combined.
Add the kidney beans and pinto beans to the pot, mixing them in.
Stir in the brown sugar, ensuring it dissolves into the mixture.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed (e.g., more salt or chili powder).
Serve hot with your desired toppings, such as shredded cheese, sour cream, green onions, or fresh cilantro.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 64.7 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 888 mg | 68% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 6596 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
