Texas BBQ Sweet-Hot Chili

Recipe by KT Scarlet

This stick-to-your-ribs chili recipe has a sweetness to it that offsets the hot-but-not-too-hot burn that follows. I started with my step mom's recipe and made it my own. The amounts below are really "guesstimates" which makes it a little different every time!

Top Review by Sydney Mike

Pretty much made this recipe as given, then, except for 2 servings, I packaged the rest in 2-serving freezer containers & took care of it that way! Now we can look forward to having some of this wonderfully satisfying chili over the next month or so! You have a great recipe here! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
  2. Add tomatoes, tomato paste and beans.
  3. Add picante sauce, barbecue sauce, diced green chilies.
  4. Add any additional chili powder and/or red pepper flakes.
  5. Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
  6. Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
  7. Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!

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