Brown Sugar Chili 2
Warm up your kitchen with the irresistible flavors of "Brown Sugar Chili 2," a hearty and slightly sweet twist on classic chili that's perfect for cozy nights. This recipe combines savory ground beef, tender kidney and black beans, and a rich tomato base, all elevated by the unexpected addition of brown sugar, which adds a subtle sweetness that balances the smoky heat from spices like chili powder, cumin, and smoked paprika. Simmered to perfection in beef broth, this satisfying one-pot meal comes together in just over an hour, making it a fantastic option for weeknight dinners or meal prep. Don’t forget to load it up with optional garnishes like shredded cheddar, sour cream, and sliced green onions for the ultimate comfort food experience. Whether you’re feeding a crowd or indulging solo, this sweet and spicy chili is destined to be a new family favorite!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 ounces diced tomatoes, with juices
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional shredded cheddar cheese (for garnish)
- optional sour cream (for garnish)
- optional sliced green onions (for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
Add the diced onion and minced garlic to the pot and cook for 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the tomato paste and let it cook for 1-2 minutes to deepen its flavor.
Add the diced tomatoes (including the juices), kidney beans, black beans, and beef broth to the pot. Stir well to combine.
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices.
Add the brown sugar and stir until it dissolves fully into the mixture.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasonings if needed, adding more salt or spices to your preference.
Serve the chili hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 5331 mg | 232% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 66.9 g | ||
| Protein | 227.7 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 854 mg | 66% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 7225 mg | 154% | |
*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.
