The sweet chili sauce combined with spicy beans and chili powder creates a comforting sweet-and-spicy dinner perfect for chilly nights.
Do you ever feel a twinge of guilt when you head to the store while there’s still food in your pantry? I’m almost certain nobody uses every last thing before shopping again, but I still get that little nudge to try and use what I already have on hand.
Recently my pantry looked sparse and I didn’t want to run to the store, so I decided to make do with what was available. The result was this chili.
This chili happened.
Ben declared it his favorite chili I’ve made — he loved the balance of sweetness and lingering heat. It wasn’t overwhelmingly spicy; even Judah ate it without any trouble. We agreed it’s not the kind of chili that needs cheese or many toppings, but it’s fantastic alongside sweet cornbread.
It’s been a cold winter here in Mississippi, so yes, we do eat chili down south. I’m even thinking of serving it for the Super Bowl.
I still haven’t gone grocery shopping — not solely because I want to use up pantry items, but also because shopping with two young kids is a challenge and I’m not a fan of Walmart. 😉
Recipe Card
Print Recipe
Sweet & Spicy Chili
10 mins
1 hr 10 mins
1 hr 20 mins
6 servings
Nikki Gladd
Ingredients
- 1 lb lean ground beef
- 1 yellow onion , chopped
- 16 oz can light red kidney beans
- 15 oz can Ranch-Style beans with jalapeños
- 28 oz can crushed tomatoes
- 1 oz package dry Ranch dip mix
- 12 oz bottle chili sauce
- 1 teaspoon chili powder
Instructions
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In a large pot or Dutch oven over medium heat, cook the ground beef and chopped onion until the beef is browned, breaking it up as it cooks. Stir in the kidney beans, Ranch-Style beans with jalapeños, crushed tomatoes, dry Ranch dip mix, chili sauce, and chili powder. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 1 hour to let the flavors meld. Serve warm, ideally with sweet cornbread.
Nutrition
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