Award-winning sweet and spicy chili recipe! Petite tomatoes and small beans keep all of the family happy. Adjust the spices to your liking.
I’ve been waiting for the perfect time to share this recipe with you. This Sweet and Spicy Chili is one of our favorite recipes, and it is especially good at this time of year! There’s not much better than coming home to a bowl of hot chili on a cold evening.
I’ll have to be honest that I’ve not been a huge fan of chili all of my life. I remember my mom making chili when I was young and it was not my favorite. She was often gracious enough to leave out the kidney beans which made the soup more tolerable, but there were still tomato chunks inside. And when I was younger, I liked tomato chunks about as much as my kids do now…and that is not at all.
I’m happy to say that I’ve come along way with what I’m willing to eat…and even love to eat! This sweet and spicy chili is now one of my favorite meals. This recipe makes a huge pot of chili, so it is a great meal to serve to company, or you can just enjoy the leftovers. I like to cook the sweet chili recipe one day ahead of time, and then on the day we are going to eat it, I let it simmer in the slow cooker all day. It gets all of those flavors nice and blended together.
And…I’m proud to say that even the kids ask for this dinner!
Here’s what makes this kid-friendly:
1. I use canned petite diced tomatoes. I never even knew they made such a thing until I started making chili about a year ago. These little tomatoes are a lifesaver. So yes, there are tomatoes in there, but they are teeny little pieces. After it cooks all day, the kids never even notice them:)
2. There’s no kidney beans…just black beans and navy beans, which are smaller and hide a lot easier than kidney beans.
3. This chili is full of meat. My family loves a meaty chili, so I picked up 4 pounds of Certified Angus Beef® ground beef at our local Meijer store and added it in this big pot of soup!
4. The kids love how this soup is slightly sweet. You can adjust the amount of sugar to your liking, or even leave it out altogether. ¾ cup sugar is perfect for us.
When we have this chili, I serve it with noodles, cheddar cheese, chopped onions and sour cream on the side. This is a basic recipe that is completely versatile and will be a great addition to your winter menus!
**Not cooking for a crowd? You can easily halve this recipe!**