Sweet and Spicy Slow Cooker Chili
Try this Sweet and Spicy Slow Cooker Chili recipe, or contribute your own.
Try this Sweet and Spicy Slow Cooker Chili recipe, or contribute your own.
- salt and pepper to taste
- 3 tablespoons ground cumin
- 1/4 cup chili powder
- 1/2 cup packed light brown sugar
- 1 large onion diced
- 1 red bell pepper diced
- 5 garlic cloves minced
- 1 green bell pepper diced
- 3 tablespoons ground cayenne pepper
- 2 pounds ground beef (i used 80-20)
- 2 large jalapeno peppers minced (remove the seeds and veins for less heat...leave them fo
- 2 tablespoon crushed red pepper
- 6 ounce jar of chopped sweet peppers and juice
- 1 - 28 ounce can tomato sauce
- 1 - 28 ounce can crushed fire roasted tomatoes (i
- Carbohydrate 9.92449365592222 g
- Cholesterol 0 mg
- Fat 1.02806707272533 g
- Fiber 1.88878547820511 g
- Protein 1.14134340254856 g
- Saturated Fat 0.150461466554599 g
- Serving Size 1 1 serving (135g)
- Sodium 25.2888339518165 mg
- Sugar 8.03570817771711 g
- Trans Fat 0.1875943399603 g
- Calories 47 calories
Step-by-step
- In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon.
- Drain off all but two tablespoons of fat and add the onions to the pan.
- Cook the onions over med-high heat until they begin to soften.
- Add the peppers to the onions and sauté until softened.
- Add the garlic and jalapeno peppers, cooking for one minute longer.
- Transfer the mixture to the slow cooker with the beef.
- Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
- Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated.
- Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
- Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
- Note: Chili can be stored in an airtight container refrigerated for up to 3 days or in the freezer for 2 months.
My Go-To Weeknight Chili: Sweet, Spicy, and Surprisingly Easy
As a working mom of two, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. That's where this Sweet and Spicy Slow Cooker Chili comes in. Forget spending hours slaving over a hot stove; this recipe lets your slow cooker do all the work while you tackle the never-ending to-do list. It's become a staple in our house, a weeknight lifesaver, and a crowd-pleaser at potlucks.
The beauty of this chili is its versatility. It's perfectly balanced – the sweetness of the brown sugar cuts through the heat of the chili powder and cayenne, creating a flavor profile that’s both comforting and exciting. I love that I can easily adjust the spice level to suit everyone’s preferences. My kids, for example, prefer a milder version, so I often reduce the amount of cayenne pepper. The addition of sweet peppers adds a beautiful sweetness and color to the chili. And the best part? It only requires minimal prep work. The slow cooker does the rest, allowing the flavors to meld and deepen throughout the cooking process. You can throw everything in the slow cooker in the morning and come home to a delicious, hearty meal ready to be served.
Ingredient Spotlight: While I follow the recipe pretty closely, I always encourage experimentation. Don't be afraid to play around with different beans, spices or even adding a dash of chocolate for a deeper, richer flavor! I've also experimented with different types of ground beef, sometimes using a leaner cut to keep things healthy.
Serving Suggestions: My family loves topping our chili with all sorts of goodies. We're big fans of Greek yogurt (a healthier alternative to sour cream), shredded cheddar cheese, chopped green onions, and a dollop of sour cream. And to add a bit of extra zing, pickled jalapenos are a must!
Beyond the Weeknight: This chili isn't just for weeknights. It's perfect for game day, potlucks, or even a cozy weekend lunch. The leftovers are just as delicious the next day (or even the day after that!), making it a great meal-prep option. I often double the recipe and freeze half for a future meal. It's a great way to have a home-cooked meal ready without the last-minute stress.
This Sweet and Spicy Slow Cooker Chili is more than just a recipe; it's a testament to the power of simplicity and flavor. It’s a meal that brings my family together, a warm hug in a bowl, and a reminder that even the busiest of lives can still accommodate delicious, home-cooked food. I hope you enjoy it as much as we do!
Pro Tip: For a thicker chili, simply simmer uncovered for the last 30 minutes of cooking. If you prefer a thinner chili, you can add a little bit of beef broth or water before serving.
Variations: Feel free to adapt this recipe to your own liking. Add different types of beans (kidney beans, black beans, pinto beans), experiment with different types of peppers, or incorporate other vegetables such as corn or zucchini. The possibilities are endless!
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. This makes it the perfect make-ahead meal for busy schedules. I love having a batch of this chili ready in the freezer for those nights when I don't have time to cook. Simply thaw and reheat, and dinner is served!
