Who doesn’t love a big ole bowl of Spicy Sweet Chili? Full of chili flavor with a hit of sweet brown sugar. This chili, made with 80% lean ground Certified Angus Beef is finished off with shredded colby cheese, chopped avocado, and cilantro. Great served up with chips or cornbread for a delicious #bestbeef chili recipe on game-day!
Grumpy and I both love this chili recipe. It has just enough heat, just enough sweet, and is so addicting. Everytime I make it Grumpy helps himself to a second serving and every time he eats this recipe he informs me that it has the perfect amount of sweet to counteract the spicy. I’ve done it. I’ve completely sold the man, after 9 years, that sweet heat is the best!
My favorite mixture of chili spices are chili powder, smoked paprika, cumin, and chili pepper flakes. I top it all off with a tablespoon of Truvia. The amount I use is perfect for us spice wise. If you’re not into too much spice, I suggest starting with half of the spices, then add more to taste as needed.
I also love to serve cornbread with chili. However, being that we are really cutting down on our carbs right now, I decided to not make cornbread this time and topped my chili with avocado to make it more special!
However, since not everyone is cutting out carbs, I want to share with you some of my favorite cornbread recipes! Which one would you try first with this chili?
Spicy Sweet Chili
Author: Grumpy’s Honeybunch
Serves: 8 servings
1 lb 80% lean Certified Angus Beef
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped onion
2 large garlic cloves, minced
1/2 green pepper, chopped
1 tablespoon brown sugar substitute (such as truvia)
1/2 teaspoon chili pepper flakes
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1- 28 ounce can petite diced canned tomatoes
6 ounces tomato paste
2 cups water
Shredded Cheddar Cheese
Cook beef over medium heat until brown. Drain fat. Add onion, garlic, and green pepper, salt and pepper and cook until beef is browned. Stir in chili powder, chili flakes, smoked paprika and brown sugar. Cook over heat for one minute, stirring constantly.
Add tomatoes, water, and tomato paste. Simmer approximately 20 minutes, uncovered. Serve topped with shredded colby cheese, chopped avocado, and chopped cilantro.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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