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a bowl of sweet and spicy chili with sour cream, green onion, cheese and cornbread

Sweet and Spicy Chili

3.67 from 6 votes
This sweet and spicy chili is loaded with bold, cozy spices, black beans, tomato sauce, ground beef, and maple syrup. Customize it to your spice level and enjoy it with your favorite toppings like cheddar cheese, sour cream, and cornbread.
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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 bowls
Author: Molly Thompson

INGREDIENTS

  • 1-2 Tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 lbs ground beef we used 90% lean
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 (15-ounce) cans black beans drained and rinsed
  • 1/4 cup maple syrup or brown sugar
  • 1-2 cups beef broth
  • 4 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon cayenne pepper optional for more spice
  • 2 tablespoons apple cider vinegar
  • salt and black pepper to taste
  • Toppings: cornbread, scallions, sour cream, shredded cheese, avocado, tortilla chips

INSTRUCTIONS

  • Drizzle the olive oil into the bottom of a large stock pot or dutch oven over medium-high heat. Once it’s hot, add the diced onion and cook, stirring frequently, foor 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the ground beef and brown until no pink remains, 5-6 minutes, breaking it up into small, minced pieces.
  • Pour in the diced tomatoes, tomato sauce, black beans, maple syrup and 1 cup of beef broth and stir well until combined. Add the chili powder, smoked paprika, onion powder, garlic powder, salt, and Italian seasoning and stir well to combine.
  • Reduce the heat and simmer for 15-20 minutes to allow thee flavors to come together while it reduces slightly. Add up to another cup of beef broth as needed to reach your desired consistency.
  • Stir in the apple cider vinegar then taste test and add salt and pepper as needed. Serve warm with your favorite toppings.

Recipe Equipment

Stock Pot or Dutch Oven

Notes

*Nutrition information does not include toppings
Slow Cooker: follow the instructions to cook the onions, garlic, and ground beef. Transfer it to the slow cooker with the rest of the ingredients, except for the vinegar, and cook on low for 6-8 hours. Stir in the vinegar right before serving.
Instant Pot: Use the saute function to cook the onions, garlic, and ground beef. Add the rest of the ingredients, except the vinegar, and pressure cook on high for 20 minutes then quick-release and serve warm.
Storage: allow leftovers to cool completely then transfer the chili to an airtight container and store in the fridge for up to 5 days. Reheat on the stove or warm individual bowls in the microwave.
Freezer: place cooked chili in a reusable or plastic freezer bag. Flash freeze flat for 1-2 hours then stands up to save space. Chili will freeze well for up to 3 months. Thaw overnight in the fridge and reheat before eating.

Nutrition

Serving: 6servings | Calories: 434kcal | Carbohydrates: 46.3g | Protein: 44.8g | Fat: 0.7g | Cholesterol: 90.4mg | Sodium: 1398mg | Fiber: 14.4g | Sugar: 13.1g | Vitamin A: 170.6IU | Vitamin C: 12.9mg
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