When it comes to fall food one of my favorite things to make is chili. Over the years, I have tested out several different recipes, but finally found my go to recipe last year and it couldn’t be any easier to make!
This chili is the perfect combination of sweet and spicy and will surely be a hit at your next football party!
Sweet and Spicy Chili
adapted from Iowa Girl Eats
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 lb. ground beef (I used 93/7)
- 1-29 oz. can tomato sauce
- 1-15 oz. can black beans, drained and rinsed
- 1-16 oz. can Bush’s Vegetarian Baked Beans (this is where the sweetness comes from)
- Chili powder
- Cayenne pepper
- Onion powder
- Garlic powder
- Brown sugar (optional)
- Salt and pepper
- 1/2-12 oz. bottle of beer (I used Goose Island 312)
- Sour cream
- Shredded cheese
- Tortilla chips or crackers
- Heat a large stock pot over medium high heat. Add onion, garlic and ground beef to the pot, season with salt and pepper, then cook until the meat is no longer pink. Drain well and return to the pan.
- Turn the heat down to medium low and add in tomato sauce, black beans and baked beans. Season with chili powder, cayenne pepper, onion powder, garlic powder, and cumin to your tastes. Add in brown sugar for extra sweetness if you desire.
- Add in beer and simmer on medium low for at least 30 minutes. The longer you let it simmer, the more the flavors will develop.
- Serve hot with your desired toppings.
We like to eat our chili with cornbread.
Or topped with sour cream and cheese.
What is your favorite way to eat chili?