Glenn’s Sweet & Spicy Slow Cooker Chili - A uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious!

PIN THIS RECIPE NOW!

Glenn is a business partner of my husband Jack – and he recently told Jack that he makes a ‘killer’ chili! We’re always up for trying new recipes, and today we’re sharing Glenn’s Sweet & Spicy Slow Cooker Chili.

Glenn’s Sweet & Spicy Slow Cooker Chili is unlike any chili we’ve eaten before! One bite into it – and it starts out quite sweet thanks to the addition of brown sugar, plus some bourbon and brown sugar-flavored canned baked beans. Then a very spicy kick takes over – and your taste buds won’t know what hit them! (In a good way of course!)

OUR LATEST VIDEOS
OUR LATEST VIDEOS

Glenn’s Sweet & Spicy Slow Cooker Chili - A uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious!

The texture of this chili is also perfect – and it’s loaded with a mix of hot Italian sausage, bison (which you can find in most supermarkets these days) and ground beef, plus beans, bell pepper and onions.

PIN THIS RECIPE NOW!

Glenn’s Sweet & Spicy Slow Cooker Chili is also super easy to make in the slow cooker, and I tell you – it is addictive and you’ll keep going back for more! Glenn also says that serving this chili with shredded cheddar cheese on top, and Saltine crackers on the side is a must – so we stayed true to his recipe.

Glenn’s Sweet & Spicy Slow Cooker Chili - A uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious!

You can, of course, adjust the spiciness and the sweetness levels by adding in less of the red pepper flakes and less brown sugar than is called for in the recipe. But either way, you’ve got to try this unique and delicious sweet & spicy chili!

PIN THIS RECIPE NOW!

Print

Glenn’s Sweet & Spicy Slow Cooker Chili

  • Prep Time: 30 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 tablespoon butter
  • 4 tablespoons extra virgin olive oil, divided
  • 1 large orange bell pepper, diced
  • 2 cups sweet onions such as Vidalia, diced
  • 2 tablespoons garlic, minced
  • 1 pound Italian hot sausage, removed from casing
  • 1 pound 80/20 ground beef
  • 1 pound ground bison (pre-packaged and available in most supermarkets)
  • 2 6-ounce cans tomato paste
  • 1 15-ounce can tomato sauce (Glenn recommended Contadina so we used that brand)
  • 1 16-ounce can dark red kidney beans, rinsed and drained
  • 1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
  • 1 cup brown sugar
  • 2 tablespoons red pepper flakes (or less for less heat)
  • 1 tablespoon garlic powder
  • 1 ½ tablespoons paprika
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper (or less for less heat)
  • Juice from one lime
  • Shredded cheddar cheese, for garnish
  • Saltine Crackers to serve with chili (Glenn says this is a must)

Instructions

  1. In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
  2. Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
  3. Pour this into a large slow cooker.
  4. Heat the pan to medium high and add the remaining oil.
  5. Add sausage meat, ground beef and ground bison meat and cook until meat has browned.
  6. Scrape all of this into the slow cooker with the vegetables.
  7. Then add all other ingredients to the slow cooker except the lime, cheddar and crackers.
  8. Stir, cover and set slow cooker to low and cook for five hours.
  9. Stir after five hours and add lime juice into the cooked chili.
  10. To serve, dish out into bowls, top with cheddar cheese and serve with the saltine crackers.

Disclosure: This post contains affiliate links.


You may also like:

Jack’s Chili

Jack's Chili - A Family Feast

Vegetable Chili

Vegetable Chili - A Family Feast

Chili Dip

Chili Dip - A Family Feast

Quick and Easy Chili

Quick and Easy Chili - A Family Feast

Butternut Squash and Sausage Chili

Butternut Squash and Sausage Chili - A Family Feast

Glenn’s Sweet & Spicy Slow Cooker Chili - A uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious!

Meet The Author: Martha

Leave a Reply

Your email address will not be published. Required fields are marked *

What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Lee triplett wrote:

    Was a little hesitant in this recipe because of the sugar. But it works, only change i made was instead of the cayenne pepper i added hot red chili powder. From new mexico, so i always have lots on hand. Add a dollop of sour ceam, mmm heaven, and yes you have to serve with saltines.
    This was even better the next day according to my Husband when he ate the leftovers, how rude!
    This is a keeper (the recipe, not sure about the husband, if he keeps eating the leftovers!!)

    • Martha wrote:

      We’re so glad you enjoyed the recipe Lee – and I agree – it does taste better the next day! I hope your husband saves some leftovers for you the next time you make it! 😉

  • Kimi Schowe wrote:

    Found this recipe on Pinterest. It’s in the crock pot! Smells delicious! Excited to have it today for Sunday football! 🙂

    • Martha wrote:

      Hope you enjoy the recipe Kimi!

      • Kimi Schowe wrote:

        The chili was a hit! Absolutely delicious! I baked cornbread muffins with diced jalapeños to go with the chili. Thank you for sharing! 🙂

        • Martha wrote:

          Yay – so glad you enjoyed it Kimi!

  • John wrote:

    Look great I’ll have to try it

    • Martha wrote:

      Thanks John! Hope you like the chili!

  • Molly wrote:

    I love this chili recipe and you should totally enter this chili contest! I think you have a good chance at winning!

    • Martha wrote:

      Thanks Molly – or maybe our friend Glenn should enter it since it’s his recipe! 😉

      • Glenn wrote:

        I keep saying I will but never do. Maybe I will this year ! 🙂 I’ll let you know!

  • Annie wrote:

    Can’t wait to try this recipe! We love chili 🙂
    My only concern is the Bison. I have never seen it for sale in our area, I would
    hate to make it and make any changes to it, especially the first time.
    Thank you for sharing!

    • Martha wrote:

      Hi Annie – I had never cooked with Bison before either and was surprised to easily find it at my local supermarket. But – if you aren’t sure about it – feel free to swap in the same amount of ground beef instead.

  • David Cobos wrote:

    This recipe won me 3rd place in our City’s chili cook off 2016! Thank you I did make a few changes but for the most part it was loved!

    • Martha wrote:

      Congrats David! 🙂 We’ll be sure to let our friend Glenn know that you and everyone judging the chili cook off enjoyed his recipe!

      • David Cobos wrote:

        Update: This chili won 1st place in 2017, going for the repeat in two weeks.

        • Martha wrote:

          Congrats David! Fingers crossed for another win in 2018! 🙂

        • Fernanda wrote:

          What was the changes you made to win?????

  • peter wrote:

    looking forward to trying chili tonight

    • Martha wrote:

      Hope you enjoy the recipe Peter!

  • chris evans wrote:

    I have entered this recipe into a cook off and won 2nd place. (i believe it was due to my lack of creativeness in presentation) this chili was the best there.
    I’m going to do it again this year and i will ask for some help on my presentation this time.

    • Martha wrote:

      Congrats Chris! (I’ll be sure to let Glenn know his chili continues to win awards!)

  • Debbie Baile wrote:

    This was wicked good! I used 2 pounds ground venison and 1 pound hot sausage. Cut the cayenne pepper by 1/2. It really is sweet & spicy – loved it with our home made cornbread! Thanks for sharing.

    • Martha wrote:

      Sounds like a great adaptation Debbie! Glad you liked the recipe!

      • Duran Geragosian wrote:

        I ve been looking for a sweet and spicy chili recipe for awhile now….stumbled upon this recipe and am putting it to the test….i couldnt find bison either so i added more beef….cant wait to try it!! Should be ready by 530 pm today

        • Martha wrote:

          Hope you love the recipe Duran!

  • Monique C. wrote:

    Hi! I am making this today. I just got home from the store with everything. My question: does the lime juice make a huge difference? I totally forgot to grab one. Doh! 🙁 Help!

    • Martha wrote:

      Hi Monique – Sorry for the delay in responding…you’ve probably already made the chili by now? Not totally necessary – it just adds a little bit of brightness to the flavors. Hope you enjoyed the chili!

  • Dan wrote:

    A bit underwhelming. Followed the recipe to a T, but with half the brown sugar. The chili consistency is like a sticky Sloppy Joe, probably makes a great sandwich. I plan to add a can of beef broth tomorrow, should have seen this given the ingredients. Solid sweet taste though if you are into sweet chili.

    • Martha wrote:

      Thanks for your feedback Dan.

  • April wrote:

    we are not too spicey people but like a little should I get medium spicy sausage?

    • Martha wrote:

      Hi April – Yes – you could even use a sweet Italian sausage instead of the hot. Also, you’ll probably want to cut back on the cayenne pepper and red pepper flakes – you can always add more to taste! Hope you enjoy the recipe!

  • Olivia wrote:

    My husband and I make this recipe at least 3 times a year. It is amazing. We always use Carol Shelby’s chili spice mix in it and it is perfect. Amazing amount of sweet and spicy.

    • Martha wrote:

      So glad you enjoy the recipe Olivia! (We’ll be sure to let our friend Glenn know!) 🙂

  • Kathy wrote:

    I ABSOLUTELY LOVED THIS RECIPE! I did make a few adjustments to suite my personal taste, but this is a fantastic chili recipe!! I can’t wait to share with my family… my dad is a huge chili lover, and he’s so excited to try this. The brown sugar was what peaked my interest, I think that’s a interesting (and delicious) addition to a chili. I subbed the beef and bison for pulled pork I slowcooked a few days earlier, and for a little extra heat, sauteed a few Serrano peppers. THANK YOU for this recipe, 11/10 for sure.

    • Martha wrote:

      So glad you enjoyed the recipe Kathy! We love the idea of swapping in the pulled pork – great idea!

  • Mike Cassidy wrote:

    Hi.. Just wondering if I should drain the kidney beans before adding them?

    • Martha wrote:

      Hi Mike – Yes – rinsed and drained. (We noted that in the ingredients list!)

  • Anthony wrote:

    I won my neighborhoods chili cook off with this recipe! Although I did only use half the amounts of the spices in the recipe.

    • Martha wrote:

      Congrats Anthony!

  • Zachary wrote:

    I found this recipe to be a bit thick, so I added one can of diced tomatoes with the juice, and about a half a can of yuengling Black and Tan beer to get the consistency I wanted. I also let the meat really brown in the pan and deglazed it afterwards with bourbon.

    • Martha wrote:

      Sounds great Zachary!

  • Laurie Taylor wrote:

    Absolutely delicious! I add a green bell pepper, an extra 8 oz can of tomato sauce and a large can of petite diced tomatoes. I cut the spices to 1/4 of what it calls for and it still has a little kick. I also use 2 lbs of ground beef as bison is hard to find, and mild sausage. I like hot food, but not TOO spicy.

    • Martha wrote:

      Thanks Laurie – glad you found an adaptation that you enjoyed!

  • Heather Sands wrote:

    Curious…I have a crock pot with four settings: high for either 4 or 6, and low for 8 or 10 hours. Your recipe says to cook on low for 5 hours. How would you recommend I cook this?

    • Martha wrote:

      Hi Heather – We would still cook it for 5 hours on low. Sounds like we have the same slow cooker – we set it to cook on either of the low settings and then set a separate timer and turn the slow cooker off after 5 hours. I hope you enjoy the chili!

  • Paul A Poley wrote:

    I refuse to use any other chili recipe but this one. It is awesome. The texture is perfect. I adjusted the heat a little and the sweetness, but I love it. I have made this three times in the last 8 months and I am still amazed at how good it is. With just my brother and I we usually have enough left overs from soups and chili to freeze for later on, but not this recipe. Thank you so much.

    • Martha wrote:

      So glad you enjoyed the recipe Paul! We will be sure to tell our friend Glenn how much you and your brother like the chili! Thanks for taking the time to write to us today.

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2018, unless otherwise stated. All rights reserved.

    Back to Top

    A Family Feast®

    Pin33K
    Share1K
    Tweet
    Yum104
    +13
    34K Shares