Chili Sweet and Spicy
Get ready to ignite your taste buds with this "Chili Sweet and Spicy" recipe—a bold twist on a classic comfort food. This hearty one-pot meal balances the savory richness of ground beef with the perfect mix of smoky chipotle chili powder, fragrant cumin, and a touch of cayenne heat, harmonized by the natural sweetness of honey. Packed with nutritious black beans and kidney beans, and enhanced by fresh vegetables like red bell pepper and onion, this chili is as satisfying as it is flavorful. Simmered to perfection, it’s a stress-free dish that’s ready in just under an hour, making it ideal for busy weeknights or game-day gatherings. Serve it topped with freshly chopped cilantro and melted cheddar cheese for a crowd-pleasing finish. Whether you're craving a cozy dinner or need a meal prep favorite, this sweet-and-spicy chili delivers on every level. Keywords: sweet and spicy chili, one-pot chili recipe, chipotle chili, easy weeknight chili, comfort food chili.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 3 tablespoons honey
- 1 tablespoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup grated cheddar cheese (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, chipotle chili powder, paprika, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to bloom the spices.
Add the crushed tomatoes, black beans, kidney beans, honey, and the water or beef broth. Stir to combine everything evenly.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt, honey, or spices as needed.
Serve the chili hot, garnished with fresh cilantro and grated cheddar cheese if desired.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 102.9 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1034 mg | 80% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 7170 mg | 153% | |
*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.
