Delish Sweet and Spicy Chili Recipes

This is the sweet-and-spicy chili I make when I want weeknight comfort food that low-key tastes like takeout decided to wear a flannel. It’s cozy, a little dramatic, and yes—there’s pineapple in it. Before you clutch your pearls, just know the juicy sweetness makes the chili richer, brighter, and more addictive than it has any right to be. We’re talking ground meat (or beans, live your truth), tomatoes, jalapeño, ginger, garlic, a splash of soy or tamari, a tease of sesame oil, and those golden chunks of pineapple that make you go, “Wait… is this chili flirting with me?”

The first time I made it, my husband announced “fruit doesn’t belong in chili” and then proceeded to eat three bowls while “just checking the seasoning.” My kids tried to pick out the pineapple like tiny treasure hunters until they realized it tastes like candy that fell into a campfire. Also I used the wrong pot (too small, obviously), boiled it over, and the smoke alarm screamed. Neighbors came over to make sure we weren’t burning the house down; they left with Tupperware. So technically, this recipe is community building.

Time-Saving Hacks

– Use frozen diced onions and peppers. No tears, no knife skills, just vibes.
– Microplane the garlic and ginger straight into the pot. Graters are dishwashers’ problem.
– Swap fresh pineapple for canned, drained aggressively like it owes you rent.
– Stir in a spoonful of chili garlic sauce or gochujang instead of chopping extra peppers. Lazy heat = elite heat.
– Don’t rinse the beans. The starchy liquid thickens the chili and saves a colander from its destiny.
– Measure soy and sesame oil right over the pot. If you spill, congratulations: extra flavor.
– Serve from the pot at the table. It’s rustic. Also, plates? Optional.

Serving Ideas

– Spoon over coconut rice if you like your chili with vacation energy.
– Tortilla chips as spoons. Will it get you judged? Only by people who don’t deserve chili.
– A dollop of sour cream or Greek yogurt if the heat smacks you back.
– Lime wedges, cilantro, scallions—aka the “I tried” sprinkle.
– Serve with beer if your day was regular; serve with wine if the kids drove you nuts; serve with both if you tried a new math app.

What to Serve It With

– Skillet jalapeño cornbread with honey butter, because we’re balanced like that.
– Garlicky sautéed green beans or broccolini to pretend we’re virtuous.
– Crunchy cabbage slaw with lime and sesame seeds for a fresh snap.
– Simple white rice or quinoa—great at managing saucy situations.
– Avocado slices and pickled red onions if you’re feeling fancy on a Tuesday.

✔Tips & Mistakes

– Too sweet? Hit it with lime juice or a splash of rice vinegar. Acid fixes almost everything (except my laundry pile).
– Too spicy? Add more pineapple and a dollop of yogurt or coconut milk.
– Too thin? Simmer uncovered 10–15 minutes. Too thick? Add a splash of water or broth and stir like you meant to do that.
– Burnt the bottom? Don’t scrape. Transfer the unburnt top to a new pot and keep going. We don’t talk about the bottom.
– Season at the end, especially after reducing. Salt levels change as it cooks—science, baby.
– Use the right pot: wider beats taller. Yes, I ignore this advice and regret it every time.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: up to 4 days in an airtight container.
– Freezer: 2–3 months. Thaw overnight in the fridge or lovingly microwave while standing at the counter.
– Reheat gently on the stove with a splash of water. Keep toppings separate so they don’t go sad on you.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein: ground turkey, chicken, or beef; or go fully plant-based with black beans, kidney beans, and lentils.
– Extra depth: add a spoonful of miso, cocoa powder, or espresso. No one will know why it’s amazing—just nod.
– Heat swap: sriracha, chili crisp, or chipotle in adobo for smoky drama.
– Veggie boost: corn, sweet potato cubes, or bell peppers.
– Slow cooker: sauté aromatics first, then 4–6 hours on low. Instant Pot: 8 minutes high pressure, quick release, simmer to thicken.
– Low-ish carb: go heavy on meat/veg, light on beans, and serve over cauliflower rice. I won’t tell keto you added pineapple.

Delish Sweet and Spicy Chili Recipes

This hearty sweet and spicy chili balances smoky heat with a touch of maple and brown sugar for incredible depth. Perfect for game day or cozy weeknights, it’s thick, beefy, bean‑packed, and customizable with your favorite toppings.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 pound ground beef 85% lean
• ▢ 1 piece yellow onion, diced medium
• ▢ 1 piece red bell pepper, diced
• ▢ 1 piece jalapeño, seeded and minced use 2 for extra heat
• ▢ 3 clove garlic, minced
• ▢ 2.5 tablespoon chili powder
• ▢ 2 teaspoon ground cumin
• ▢ 1.5 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 0.5 teaspoon cayenne pepper adjust to taste
• ▢ 1.5 teaspoon kosher salt plus more to taste
• ▢ 1 teaspoon black pepper
• ▢ 28 ounce crushed tomatoes
• ▢ 15 ounce tomato sauce
• ▢ 1.5 cup beef broth low-sodium
• ▢ 15 ounce kidney beans drained and rinsed
• ▢ 15 ounce black beans drained and rinsed
• ▢ 2 tablespoon brown sugar packed
• ▢ 1 tablespoon pure maple syrup
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon unsweetened cocoa powder adds depth
• ▢ 1 cup shredded cheddar cheese for serving, optional
• ▢ 0.5 cup sour cream for serving, optional
• ▢ 0.5 cup sliced green onions for serving, optional
• ▢ 0.5 cup chopped fresh cilantro for serving, optional

Instructions

Preparation Steps

• Heat a large Dutch oven over medium-high heat. Add olive oil and ground beef. Cook, breaking up the meat, until browned with minimal pink, about 6 to 8 minutes. Drain excess fat if needed.
• Add diced onion, bell pepper, and minced jalapeño. Cook until softened and fragrant, about 4 to 5 minutes.
• Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, cayenne, salt, and black pepper. Toast spices for 1 minute, stirring constantly.
• Pour in crushed tomatoes, tomato sauce, and beef broth. Add kidney beans and black beans. Stir to combine.
• Mix in brown sugar, maple syrup, cocoa powder, and apple cider vinegar until fully incorporated.
• Bring to a gentle boil, then reduce heat to low. Partially cover and simmer for 30 to 40 minutes, stirring occasionally so the bottom doesn’t scorch.
• Uncover and simmer another 10 to 15 minutes to thicken to your liking. If too thick, splash in a bit more broth or water.
• Taste and adjust: add more salt for savoriness, vinegar for brightness, maple for sweetness, or cayenne for heat.
• Ladle into bowls and top with cheddar, sour cream, green onions, and cilantro, if desired. Serve hot.

Notes

For a leaner chili, substitute turkey for beef and use chicken broth. Chili tastes even better the next day—cool completely and refrigerate up to 4 days or freeze up to 3 months.