Sweet and Spicy Chili (My Husband's Recipe!!)

Ingredients

• 2 tablespoons Olive Oil (for sautéing)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 2 pounds Ground Beef (80% lean recommended)
• 28 ounces Diced Tomatoes (canned, diced)
• 15 ounces Tomato Sauce (canned)
• 2 cans Black Beans (15‑ounce cans, drained and rinsed)
• 0.25 cup Maple Syrup (pure maple syrup)
• 1 cup Beef Broth (low‑sodium)
• 4 tablespoons Chili Powder (regular chili powder)
• 2 tablespoons Smoked Paprika (smoked variety)
• 1 tablespoon Onion Powder (dry)
• 1 tablespoon Garlic Powder (dry)
• 2 teaspoons Salt (kosher or table salt)
• 1.5 teaspoons Italian Seasoning (dried blend)
• 0.75 teaspoon Cayenne Pepper (optional for extra heat)
• 1 tablespoon Apple Cider Vinegar (adds brightness at the end)
• 0.5 teaspoon Ground Black Pepper (to taste)

Instructions

1. Sauté Onion

   Drizzle 2 tbsp olive oil into the pot over medium‑high heat. Once hot, add the diced yellow onion and cook, stirring frequently, until soft and translucent, about 3 minutes.

   Time: PT5M

   Temperature: medium-high

2. Add Garlic

   Add the minced garlic to the pot and cook for 1–2 minutes until fragrant.

   Time: PT2M

   Temperature: medium-high

3. Brown Ground Beef

   Add the 2 lb ground beef. Break it up with a wooden spoon (or ground‑meat chopper) and brown until no pink remains, about 5–6 minutes.

   Time: PT6M

   Temperature: medium-high

4. Add Tomatoes, Sauce, Beans, and Liquids

   Stir in the 28 oz diced tomatoes, 15 oz tomato sauce, drained black beans, ¼ cup maple syrup, and 1 cup beef broth. Mix until well combined.

   Time: PT2M

   Temperature: medium-high

5. Season the Chili

   Add 4 Tbsp chili powder, 2 Tbsp smoked paprika, 1 Tbsp onion powder, 1 Tbsp garlic powder, 2 tsp salt, 1½ tsp Italian seasoning, and optional ¾ tsp cayenne pepper. Stir thoroughly.

   Time: PT2M

   Temperature: medium-high

6. Simmer

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.

   Time: PT20M

   Temperature: low

7. Adjust Consistency

   Check the consistency; if it’s thicker than you like, stir in additional beef broth a little at a time until desired thickness is reached.

   Time: PT2M

   Temperature: medium

8. Finish with Vinegar and Season

   Stir in 1 Tbsp apple cider vinegar, then taste and adjust salt and pepper as needed.

   Time: PT2M

9. Serve

   Ladle the hot chili into bowls and serve with your favorite toppings such as sliced green onion, sour cream, shredded cheese, or cornbread.

   Time: PT1M

Nutrition Facts

Calories

430

Protein

23g

Carbohydrates

33g

Fat

18g

Fiber

3g