Slow Cooker Sweet and Spicy Chili

This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor.  The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.

Slow Cooker Sweet and Spicy Chili | The Suburban Soapbox


No beans here, friends.  I am not a fan.  So…my recipe, my rules…no beans.  This helps when you have a roomful of men watching the big game.  The no beans rule.  Beans do things to you….that’s all I’m saying.  I think when you have a bunch of people munching on cheese, hot dogs and beans all within a few hours….mix that with some beer….you see where this is heading.

Add beans at your own risk.

Slow Cooker Sweet and Spicy Chili | The Suburban Soapbox

This Sweet and Spicy Chili recipe is an adaptation of one my husband gave me….he received it from a co-worker….who got it from his wife’s brother?  Who got it from his cousin’s, grandmother’s, sister’s farmer?  Something like that. So I don’t really know where it came from but once I got my hands on it I tweaked it….a lot.  And of course, once I was done perfecting my Sweet and Spicy Chili I declared it the best chili on the entire planet! Because I can do things like that since I own this blog and all.

It’s amazing on anything!  Nachos, hot dogs, Fritos, bread bowls….TATER TOTS!!!  Try it…you’ll be hooked, I promise you that much.

Slow Cooker Sweet and Spicy Chili | The Suburban Soapbox

And now you have the best Sweet and Spicy Chili recipe ever that’s super easy to make and perfect for any event where you have a large group of men( and women) staring at the television screen for hours munching on things like fajita nachos and sausage stuffed mushrooms.  I think this will be happening on Sunday….is it still football season? 🙂


Sweet and Spicy Slow Cooker Chili

Total Time
Yields 12 servings


  • 2 pounds ground beef (I used 80-20)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 5 garlic cloves, minced
  • 2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 3 tablespoons ground cayenne pepper
  • 2 tablespoon crushed red pepper
  • 6 ounce jar of chopped sweet peppers and juice
  • 1/2 cup packed light brown sugar
  • 1 - 28 ounce can tomato sauce
  • 1 - 28 ounce can crushed fire roasted tomatoes (I use Muir Glen Organic)
  • salt and pepper to taste


  1. 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.
  2. 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.
  3. Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
  4. Note: Chili can be stored in an airtight container refrigerated for up to 3 days or in the freezer for 2 months.
4.0 rating
1 reviews
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Sweet and Spicy Slow Cooker Chili | The Suburban Soapbox


28 comments on “Slow Cooker Sweet and Spicy Chili”

  1. I love slow cooker recipes. Great ingredients, especially the jalapeno…always love spicy! Thanks for sharing!

  2. I love a good chili recipe and slow cookers are the best. I like your sweetness in this. I will be adapting this and adding beans.

  3. I just used this recipe for a friendly chili cook off and it turned it out GREAT!

    Instead of chili powder I puréed 4 Ancho chilies and I made the tomato sauce from scratch. I also backed off the cayenne a little.

    I thought it was a little hot halfway through the cooking so I added more the of jarred sweet peppers.

    The sweet and hot worked wonderfully together. This may be the best chili I’ve had, and I also won that cookoff.

  4. A little too hot. Back off the cayenne and only use one jalapeño

  5. I`m making this tonight. I`m backing off the cayenne ALOT!! Are you sure that`s not a typo?
    I`m going to start with about 1/2 t, and go from there.

  6. What kind of jarred sweet peppers did you use?

  7. The best chili recipe. I would only use 1 tablespoon of cayenne instead of 3. I like spicy, but 3 is too much. Other than that amazing!

  8. Y’all must be used to eating extremely hot food cause that was a lot of hot and I mean a lot so the first time I only left out 1 tablespoon of cayenne… this time I only put 1/2 tablespoon altogether let’s Just say that my husband doesn’t get this whole pot! I really do love this recipe though because I am not and never will be a fan of beans either! Thank you for sharing!

    • You’re very welcome! And, yes, we do love our food pretty spicy so a half tablespoon cayenne would be perfect for someone who’s more sensitive to heat. 🙂

  9. We love spicy food so can’t wait to make this.

    Could you please give me an idea where you start from to salt to taste? Or what do you put in it fit your taste.

  10. Can I use ground turkey, would love to try this? Thanx!! ☺

  11. HI. We love your chili! I’m making it for a chili cook off tomorrow but I have to work all day tomorrow, should I just prep everything this evening and let it cook all day tomorrow or cook it tonight and just heat it up at the party?
    Thanks for any advice

    • Either way works (sorry I’m just seeing this now, I was on a business trip.) I do tend to like it the next day reheated because it gives the flavors a chance to get happy! 🙂

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