Beth's Ever So Sweet and Spicy Chilli Chili (Stovetop and Slow Cooker Methods) Recipe
By Beth100
Beth’s Ever So Sweet and Spicy Chilli (Stovetop and Slow Cooker Methods)
We spell it "chilli" while others spell it "chili". It is a good thing that the spelling does not affect how delicious my sweet and spicy chilli is.
Who would ever think of a sweet chilli? I have been working on this recipe since last year. Yes, really. I have a basic chilli recipe that was handed down to me from my Aunt, but it was becoming a little humdrum. With the cold months coming around the corner, I’ve been cooking, tasting and altering my recipe until the taste buds of my taste testers screamed “PERFECTION”!!!
Now, I’m prepared to deliver real comfort food when the temperatures drop below -15⁰C to my family and friends. Come with me, and try a new twist on an old favourite!
Ingredients
1 pound red kidney beans (picked over, washed)
3 quarts water
4 cubes beef bouillon (1 cube = 2 cups stock)
3 medium tomatoes, diced
2 medium onion, diced
1 green pepper, diced
1 red pepper, diced
1 tablespoon garlic, minced or through a press
1 teaspoon basil (fresh is preferred)
1 teaspoon oregano leaves (fresh is preferred)
2 tablespoons olive oil
¼ cup tomato paste
4 tablespoons chilli powder
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon salt
1 pound extra lean ground beef
1 ¼ cup brown sugar
cheddar cheese, grated
Preparation
As you are using dried beans, it is necessary to prepare the beans for cooking. The preparation begins the night before. There are two methods, and the traditional method is called slow soaking. The other method is called the quick soak method. For more information on this method, visit my article entitled “Beans, Legumes, Pulses: Everything You Wanted to Know Part 3 – How to Prepare Dried Beans”. Simply click on this title (it’s a hyperlink). In this article, you will also find a detailed step by step guide that will teach you how to slow soak beans.
The Night Before Cooking the Meal
The night before:
1. Sort and wash the dried kidney beans in a colander. Let the water drain from them.
2. Place the beans in a large stainless steel bowl.
3. Soak overnight with 3 quarts of cold water. A general rule of thumb is for every one cup of dried beans, add 3 cups of water for soaking.
4. Allow the beans to sit for at least 8 hours or overnight in a cool place.
The Day of Cooking the Meal
Cooking day:
1. Strain the beans that were soaked overnight and wash with cold water.
2. Place the beans in a large pot and cover with 3 quarts water.
3. Place on the stove top and bring to a boil. Bring the temperature down until the beans are simmering. Cover and let simmer between 30 and 40 minutes or until tender. You can perform the bite test to check for doneness – if it is soft and chewable, it is cooked. If it is hard, then it is not cooked. Drain and set the beans aside.
4. Sauté the onions, green and red peppers, garlic, basil, oregano and olive oil in a large skillet until they begin to soften. Add the chilli powder, cumin, salt, bouillon cubes and paprika. Mix thoroughly.
5. Add the tomato paste and slightly brown the paste. This will give an extra taste of tomato flavour to the chilli. Add the diced tomatoes. Mix and bring to a boil. Add the brown sugar and let simmer for 2 minutes on low heat.
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Putting it all together to make the chilli
1. Using the Stovetop to Cook Chilli
After Step 5, place the cooked beans in a large Dutch oven pan. Next, add the tomato mixture and the cooked ground beef. Simmer on the stove for 35 minutes or until slightly thickened. Stir occasionally to mix the flavours.
Serve in large bowls with a sprinkle of cheddar cheese, fresh baguette and a small salad.
2. Using a Slow Cooker to Cook Chilli
After Step 5, you will begin layering the chilli into the slow cooker. Begin the layering with the kidney beans, then the cooked ground beef and then the tomato mixture. Continue layering in this fashion and complete the layering with the tomato mixture. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
Serve in large bowls with cheddar cheese, fresh baguette and a salad.
Substitutions and Options
Options for this recipe:
1. The ground beef can be substituted with ground bison, venison, turkey or chicken.
2. You can replace the fresh tomatoes with one 28 oz. can of diced tomatoes, including the liquid.
3. If you like it really spicy, substitute the chilli powder with chipotle chilli powder.
4. Play with the sweet and spicy tones of this dish by increasing or decreasing the appropriate ingredients.
5. The brown sugar can be substituted with 1 cup honey and ½ cup brown sugar. The sweetness will be toned down but the flavour of the honey will come through.
As with all my recipes, feel free to manipulate the combinations and create a new dish that is distinctively yours. Enjoy!!
© August 19, 2010
Beth100
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Looking at this just made me hungry! Thanks for sharing those ingredients. Much Love and Respect
Happyboomernurse -- this is an extremely easy and low maintenance chili. It stores well and letting it "sit" overnight blends the flavours even more. Please enjoy and thank you for the votes! I appreciate them greatly. :)
I love Chilli but have never made it myself. This recipe looks easy to follow, especially in a slow cooker and I'm going to save it for future reference.
Thanks for sharing it and for giving instructions on ingredient substitutions.
Voted up and useful.
Quigley -- :D ha ha
Yum! (the chili that is....) :)
Travis_S_Music -- Want to know what's really funny? No one that I know (friends, friends of friends, etc.) have ever tried sweet and spicy chilli and yet, since I've published this recipe, I am discovering that it is not so unique! I thought I discovered a new taste combo. :) Thank you for the smiles! :)
Love the hub! Funny, it sounds a lot like my dad's chili that he makes! I'm sure it's very delicious :D
Hey Camlo! The type of honey will affect the flavor -- you can try blueberry honey for a slight fruity flavor or goldenrod if you like a strong honey taste. Clover works well as it is sweet but does not add the "honey" after taste as goldenrod does. Apple honey is very nice with this chili (as well as for basting a pork roast).
I hope that you're feeling much better!
Thanks Camlo!
Hi Beth!
A great change from the run-of-the-mill Chil(l)i con Carne I always cook. I think I'd like to try this with honey, as you suggest under 'Substitutions and Options' - sounds interesting.
Right now, I'm suffering from a heavy cold, so I think this is just the thing for me ... Hmmm ... I'll go and take a look in my cupboards to see if I have all the ingredients ...
Thanks for a great recipe!
All the best, Camlo
DjBryle -- As do I!! I serve the moon pies with milk for my kids as a dessert treat -- and they think that it's out of this world! See you soon my friend! :)
KristenGrace -- I' sooo excited for you and your brother!!! He is going to fall in love with this chilli -- some of my friends won't eat any other chilli after eating this one. :) Even my children won't touch another unless it's this one. :) Enjoy, enjoy and enjoy!! Let me know how you both like it. :)
lol! Sure thing I love moon pies! I love Tony DiTerlizzi's Jimmy Zangwow's Out- Of- This -World Moon Pie Adventure... I have the heart of a child and I enjoy being a kid again whenever I take time to play and read stories with my son. See you around my friend! =)
Wow I can't believe I found this!! My brother's going to LOVE this recipe - can't wait to make it with him - Thanks!!
DjBryle -- AWESOME!! Thanks for coming back and giving me the results of your taste test!! You know the Grimble Grinder too? That's even more awesome!! :) Thanks for rating this one up and useful!
Hey Beth... I just tried this out yesterday! The Grimble Grinder would feel soooo insecure if it heard my tummy rumbling! lol! I so love the recipe... Thanks so much for presenting it in a very attractive way... your hub is as tasteful as your chili! Two thumbs up! Rated this hub useful too! =)
DjBryle -- It is mouth watering, and when it starts to cook, watch out! Your stomach will be rumbling like the Grimble Grinder! Let me know how you like this chili! Thanks for dropping in! :)
My mouth is watery and there's grumbling in my stomach! Gotta go try this! lol! Thanks for sharing! I'll come back and let you know how I enjoyed your recipe =)
Twentyfive -- Oh, it is!! It is sooo satisfying you'll want to have another serving! Your welcome, and thank you for stopping by. :)
Wow, sounds so yum yum Beth. :)Thanks for sharing
Maven -- Hello Larry! It's always such a pleasure when you come and visit and read. :) There is no need to worry that this chilli will be dry. The tomatoes will let off plenty of liquid and if you like, add 3 additional fresh tomatoes, loosely diced. This will provide a the extra amount of liquid that you like. I find this recipe is just right -- not too liquidy and not too dry. I hope you enjoy it Larry. Thanks for bookmarking it!
Timorous -- Tis I am the one who is glad to be following you! For those who haven't visited Timorous' profile and hub pages -- do it now, but not before leaving a comment!!! Thanks for the ratio for the cocoa. I am going to try it with the next batch I make!! It's sounds really yummy!!
Hi Beth...This looks delicious..!! My only concern would be the lack of fluids...Seems the chili would be awfully dry when mixed with the beans...I like a soupy chili that I can mop my cornbread in...Perhaps instead of four bullion cubes, using 8 cups of stock will give me that dunkin' delight...
Great recipe bookmarked !! Thanks for the share, Larry
maheshpatwal - Maybe you should try it with MOM around -- MOM might surprise you and like it!! :)
Hi Beth again; The cocoa idea came from a vegetarian chili recipe. I usually only make enough for 3 big servings, so 1/2 to 1 teaspoon is plenty.
btw, thanks for following me. :)
Goody6 - There's plenty of food to go around when I'm cooking! Yes, let's chat some about our food hubs when you're ready. Perhaps we can link some together! :)
Timorous -- I agree with you about the canned beans. I don't use anything that is canned -- salt, preservatives and/or oil -- an little taste to boot! I always buy my dried beans in the bulk department (I pick each one...). I haven't tried cocoa powder before. How much do you add in? I'll have to try it. Thanks for another great idea!! :)
Mmmmm..nice Beth. One thing about the canned beans is they've been stewing in saltwater for a few weeks/months. We certainly don't need more salt in our diet. I think the raw dried beans are a bit tastier (and a bit cheaper from a bulk food store) too.
One ingredient I've tried a couple of times is cocoa powder. Interesting...once in a while.
Beth wow sweet and spicy chilli looks so delicious.......mouthwatering!!!! Will give it a try at home when MOM is not around.......
Me love some cooking to ! glad to see you on my hub ! Maybe when I get all my stuff up and running we can chat some on cooking !
Jack -- I hope you brought them chilli!!! (ya know, chilli dogs....)
Brianzen -- Awww, thanks Brian! You're pretty cool yourself! Loved the video you sent the link to. Always good to see you!! :)
WryLilt - Ha! Remembered the second "l". :) I have come across sweet chilli sauce, but have not tried it. It is available in speciality stores only. I don't know if it can be used as a substitute for the chilli powder and brown sugar. Well, only one way for me to find out...back to the stove I go!!
Nick -- You can always make this and freeze portions for yourself if Penny is not into chilli. Then again, I've turned some friends onto chilli with this recipe. Good luck!
Um....I went to the dogs.
Jack -- Whoah! What happened to your "friendly" avatar? You must have become hungry after reading this! lol I haven't tried cinnamon before. I'll give it a whirl! Let me know what ya think!
So glad you have something to keep you warm, And as always love your hub. (you rock)
Cheeky Girl -- Aw, you're the best! This recipe can easily serve 6 - 8 with sides of salad and buns. You can cut back on the sugar if you prefer a less sweet taste; I do this when I use garden tomatoes as they are extremely sweet when fresh. As you already know, adjust the spices to suit your taste. Please tell me how you like it!! Thanks Cheeky -- it's always a pleasure to see you!
Ralwus -- Oh yes! I have this terrible addiction to hot chilli dark chocolate. It's dark chocolate and mixed throughout it are pieces of chilli. I'll have to try it reversed -- chocolate in the chilli. Sounds delish! xox
Sounds yummy.
However by the comments it appears no one has heard of sweet chilli sauce. It's a common condiment over here - don't you have it in the US or Canada?
I love chilli. Sadly Penny's not so keen, but I have one or two recipes of my own that I indulge myself in. This one is definitely one to try. Thanks Beth.
Wow! I've never tried brown sugar in chili before. I'll have to give this a go. I'm no stranger to unique chili ingredients though; I put chopped asparagus and a pinch of cinnamon in my secret recipe. This is on my shopping list!
I am going to try this recipe, Beth. I love Chilli sauce and anything with Chilli in it. I am surprised by that much brown sugar. How many will that serve, can I ask? Is it for 2 people? Sounds like it will feed a small army! Hehehe! Sweet and spicy chilli here we go! I will rate up in anticipation (slurp): your other hubs are gospel with me!
The Mainer -- You'll be hooked after the first shot!! :) Thanks!
ftclick -- I'll admit that this chilli is still really, really good without the brown sugar. Just turn the spicy heat up a bit, and enjoy! :)
sweet and spicy is finally catching up with me darlin'. LOL Try it with some chocolate too, spicy that is. xox
Mtsi -- You better hurry...the snow will be coming soon and without the top on the Jeep, you might freeze!!! Bring the Moosehead, and I'll whip up a fresh batch for you! Good seeing you! :)
Hi, I too will give it a try.
definitely worth a shot. I may leave out the brown sugar but all else is a go.
Thanks
Prasetio -- It's great to see you!! I'm very glad that you like chilli -- I think that you will love this one! Thanks for booking marking this!
Jim -- You could use canned beans, but the flavor and texture will not yield the same results as soaking the beans. This process does not take any more time -- you're sleeping or partying while they soak. While they cook, you can prep and begin cooking the remaining ingredients. I hope you try this with soaked beans -- you won't be disappointed.
vydyulashashi - Not only is it mouthwatering to look at, it's mouthwatering with the first bite. And, if you make it super spicy, you're eyes will be watering too! Thanks for your great feedback!
ok - I am officially driving to Canada, in my jeep, to get a bowl...just in time for hockey season...I will bring the Moosehead :)
Nice tips from you. I love chili very much. Thanks for share your recipes with us. I'll bookmark this one.
Ralwus -- I always said you are an original, I just didn't realize how original you are!! Now, why didn't you share that secret with me years ago?!? It would have saved me tons of time! :D xox
puter_dr -- Once you try this, you may never turn back to regular chilli! I have served this to many unsuspecting friends and family, and the feedback has been great. Enjoy!
This chili sounds delicious. I have always gone with canned beans for convenience. But, it sounds like soaking dried beans overnight could be worth the effort.
mouth watering recipie..i will try this definitely
god bless you
I have loved my chili sweet since I was about 14. I aways add a little sugar to my bowl. My wife thinks I am nuts. I also load it with Frank's Red Hot. Bookmarked, rated up Beth. x
Sounds good. never thought of adding brown sugar to chili, or chillli
Beth100 2 weeks ago
Wisdom25 -- ha ha ha that's the whole point of tempting photos! :D The sweetness and degree of spicy-ness can be adjusted for little ones. They love it sweet with a slight hint of spicy-ness. My guys eat bowls of this on chilly (or is it chilli?) nights. Thank you! Lots of love. Peace and light.