This Sweet Cowboy Chili is one of those “dump it and forget it” kind of meals that still tastes like you spent all day in the kitchen.
It’s sweet, smoky, a little spicy, and super hearty.
Perfect for cozy nights or feeding a crowd.
I’ve made this for game days, potlucks, and just when I’m craving comfort food without the work.
Everything goes into the crockpot, and it comes out with that thick, bold flavor that makes you want seconds (or thirds).
Why I Love This Recipe
This chili has been on repeat in my house for years. It checks all the boxes—easy, flavorful, and it makes the house smell amazing.
- It uses simple pantry ingredients
- Sweet BBQ flavor makes it stand out from regular chili
- The crockpot does all the heavy lifting
- Great for leftovers
- Perfect balance of sweet, smoky, and a tiny kick
What You’ll Need
- 1 lb ground beef (browned and drained)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with juice
- 1 cup BBQ sauce (sweet and smoky)
- 1/4 cup brown sugar (packed)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Pro Tips
- Brown the beef before adding it to the crockpot—it adds way more flavor.
- Use a sweet and smoky BBQ sauce, not a vinegar-based one.
- Let the chili cook low and slow—flavors deepen the longer it simmers.
- Don’t skip rinsing the beans—it helps reduce that canned taste.
- Taste before serving and adjust seasoning if needed.
Tools Needed
- Large skillet (to brown the beef)
- Crockpot (6-quart or larger)
- Wooden spoon
- Chef’s knife
- Cutting board
- Can opener
- Measuring cups & spoons
Substitutions and Variations
- Swap ground beef for ground turkey or chicken
- Use pinto beans instead of black beans
- Add a diced jalapeño for extra heat
- Stir in 1/2 cup cooked bacon for smoky depth
- Make it vegetarian by skipping the beef and doubling the beans
Make Ahead Tips
- You can brown the beef, chop the veggies, and prep all ingredients the night before. Store in separate containers in the fridge.
- In the morning, just dump everything in the crockpot and go.
Instructions
Step 1: Brown the Ground Beef
In a large skillet over medium heat, cook 1 lb ground beef until browned and no longer pink, breaking it up with a wooden spoon. Drain off excess fat.
Step 2: Add All Ingredients to the Crockpot
To the crockpot, add the cooked beef, 1 diced yellow onion, 1 diced green bell pepper, 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) corn (drained), 1 can (14.5 oz) diced tomatoes with juice, 1 cup BBQ sauce, 1/4 cup brown sugar, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, and salt and pepper to taste.
Step 3: Stir Everything Together
Use a wooden spoon to gently stir all the ingredients together until fully combined and evenly mixed.
Step 4: Cook on Low for 6–8 Hours or High for 3–4 Hours
Cover the crockpot with the lid. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chili is thick and flavors are well blended.
Step 5: Serve and Enjoy
Ladle the sweet cowboy chili into bowls and top with shredded cheddar cheese or chopped green onions, if desired.
Servings & Cook Time
Serves: 6
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Prep Time: 15 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 28g
- Carbs: 36g
- Fat: 18g
- Fiber: 9g
- Sugar: 14g
Why This Recipe Works (Quick Science)
- Browning the beef first triggers the Maillard reaction, adding rich depth.
- Brown sugar and BBQ sauce caramelize slightly during the long cook, layering flavor.
- Rinsing beans helps reduce sodium and lets other flavors shine.
- The long crockpot cook helps meld all the bold and sweet flavors evenly.
Common Mistakes
- Not browning the beef first—it can make the chili greasy.
- Using too watery a BBQ sauce—it’ll thin out the chili.
- Skipping seasoning at the end—always taste before serving.
- Overcooking on HIGH—leaves the veggies too soft.
What to Serve With
- Cornbread (sweet or savory)
- A crisp green salad
- Tortilla chips or Fritos
- Rice for a chili bowl vibe
- Baked potatoes for chili-stuffed potatoes
FAQ
Can I freeze this chili?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.
Can I make it in advance?
Absolutely. It reheats beautifully and might even taste better the next day.
What BBQ sauce should I use?
Use a thick, sweet-and-smoky BBQ sauce. Avoid vinegar-based or too spicy sauces.
Can I make it vegetarian?
Yes! Just skip the beef and add another can of beans or lentils.
Leftovers and Storage
Let chili cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave. To freeze, portion into freezer-safe containers and label. Thaw in fridge overnight or reheat from frozen gently.
Now You Try It
You’re going to love how easy and flavorful this chili is. It’s one of those meals that feels like a hug in a bowl. Try it out, leave a comment, and let me know how it turned out or if you have any questions. Happy cooking!