Sweet and Spicy Chili

Total Time Prep: 30 min. Cook: 2-1/2 hours
Yield 13 servings (1 cup each)
Test Kitchen Approved
This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!

Ingredients

  • 3/4 pound beef sirloin tip steak, cubed
  • 2 tablespoons canola oil
  • 1 pound ground beef
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
  • 2 cans (6 ounces each) tomato paste
  • 1 can (12 ounces) root beer
  • 1 cup strong brewed coffee
  • 1 cup beef broth
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 cup packed brown sugar
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon baking cocoa
  • 1 teaspoon garlic salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Creole seasoning
  • 1 teaspoon dried oregano

Directions

  1. In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain.
  2. Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

Nutrition Facts

1 cup: 338 calories, 8g fat (2g saturated fat), 38mg cholesterol, 912mg sodium, 44g carbohydrate (18g sugars, 10g fiber), 23g protein.

This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC