Description
This easy sweet-and-smoky chili uses brown sugar and smoked paprika for gentle flavor upgrades. Perfect for beginners who want balanced, crowd-pleasing chili.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons brown sugar
- 1½ tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 can (45 ounces) tomato sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup beef broth
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef and cook for 7 to 8 minutes, breaking it into small crumbles until completely browned.
- Add diced onion, bell pepper, and minced garlic to the pot; cook for 4 to 5 minutes, stirring occasionally, until vegetables soften.
- Stir in brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper; mix well to coat the beef evenly.
- Cook the spice-coated meat for 2 to 3 minutes, stirring frequently, to allow the brown sugar to dissolve and the smoked paprika to bloom.
- Pour in tomato sauce and beef broth; stir thoroughly to combine all ingredients.
- Add black beans and pinto beans to the pot and stir well to distribute evenly.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low, cover the pot partially, and simmer for 30 to 45 minutes, stirring every 10 minutes.
- After simmering, remove the lid and continue simmering uncovered for 10 more minutes if the chili is too thin.
- Taste and adjust brown sugar, salt, or smoked paprika as needed for balanced flavor.
- Ensure the chili reaches an internal temperature of 165°F; ladle into bowls and serve topped with cheese, sour cream, green onions, and tortilla chips.
Notes
- Brown sugar balances tomato acidity without making the chili sweet like candy.
- Smoked paprika adds deep smoky flavor without adding heat, suitable for mild chili preference.
- The sweet and smoky combination creates a universally appealing barbecue-inspired flavor.
- Start with 2 tablespoons brown sugar and adjust sweetness at the end.
- This chili tastes better the next day after flavors meld.
- Store leftovers in airtight containers for up to 5 days in the refrigerator.
- Freeze cooled chili for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American