This brown sugar chili recipe delivers the perfect balance of sweet and spicy flavors. With just a touch of brown sugar, your chili gains depth, richness, and a rounded taste profile that elevates every bite.
Ingredients
- 1 lb ground beef or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar (light or dark)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes).
- Add ground beef and cook until browned. Drain excess fat.
- Stir in garlic, chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
- Add crushed tomatoes, beef broth, tomato paste, brown sugar, salt, and black pepper. Stir well to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Add drained kidney beans and pinto beans. Simmer uncovered for an additional 15 minutes until thickened.
- Taste and adjust seasoning. Add more brown sugar if needed for sweetness balance.
Prep Time | Cook Time | Servings | Difficulty |
---|---|---|---|
15 minutes | 45 minutes | 6 servings | Easy |
Why This Recipe Works
The brown sugar (1 tablespoon) is the secret ingredient that balances acidity from tomatoes and enhances savory notes without making the chili taste sweet. It creates a rich, complex flavor profile that complements spices perfectly.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently on the stove with a splash of broth to restore texture.
Pro Tips
- For vegetarian version: Replace beef with 1 cup cooked lentils and 1 cup diced mushrooms
- Top with shredded cheese, sour cream, or fresh cilantro
- Let chili rest for 10 minutes before serving to allow flavors to meld
