Rating: 5 stars
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This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.


Recipe Summary

6 hrs 15 mins
8 hrs 30 mins
14 hrs 55 mins
10 mins
5 quarts


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.

  • Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.

  • Refrigerate chili, 8 hours to overnight.

  • Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

Cook's Notes:

You can also make this in a 5-quart slow cooker.

Substitute 1 to 2 cups cubed cooked ham for the bacon if desired. Substitute 3 cups fresh tomatoes for the canned if desired.

Substitute barbeque sauce for the rub if preferred.

Nutrition Facts

196 calories; protein 11.5g; carbohydrates 25.3g; fat 6.3g; cholesterol 22mg; sodium 810.2mg. Full Nutrition