Sweet and Spicy Fruity Chili: A Unique Comfort Food Recipe

This chili starts like a classic beef and bean chili, with tomatoes, smoked paprika, cumin and cayenne, then adds frozen mixed berries, dried apricots and brown sugar for a sweet-and-tart edge against the heat. It is a pot-and-simmer recipe that serves 6-8, with about 25 minutes of prep and 1 hour of cooking (85 minutes in all).

Ingredients

• 2 lbs ground beef (80/20)
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can diced green chiles, undrained
• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup dried apricots, chopped
• 1/4 cup brown sugar, packed
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (or more, to taste)
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 2 cups beef broth (or water)

The frozen berries supply the tart fruit flavor and break down into the sauce as they cook. The dried apricots stay chewy and add concentrated sweetness, and the brown sugar ties the sweet notes to the spices.

How to Make Sweet and Spicy Fruity Chili

1. Brown the beef. In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease and set the beef aside on a plate. Ground beef should reach 160°F.
2. Sauté the aromatics. Return the pot to medium heat and add a tablespoon of olive oil if needed. Sauté the onion and red bell pepper for 5-7 minutes until softened, then add the garlic and cook for 1 minute until fragrant, taking care not to burn it.
3. Cook the tomato paste. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to caramelize it and deepen the flavor.
4. Combine. Return the beef to the pot. Add the diced tomatoes (undrained), tomato sauce, kidney beans, black beans and diced green chiles.
5. Add the fruit and spices. Stir in the frozen berries, dried apricots, brown sugar, chili powder, smoked paprika, cumin, cayenne and oregano. Season with salt and pepper.
6. Simmer. Pour in the beef broth. Bring to a gentle simmer, then reduce the heat to low, cover, and simmer for 45-60 minutes, stirring occasionally so it does not stick.
7. Adjust. Check the consistency and add more broth or water if it is too thick. Taste and adjust the seasoning.
8. Serve. Ladle into bowls and serve with your favorite toppings.

Troubleshooting Sweet and Spicy Chili: Too Thin, Too Sweet, Too Hot

• **Too thin:** simmer uncovered for another 15-30 minutes so the liquid reduces. For a faster fix, mash about 1/2 cup of the cooked beans against the side of the pot and stir them back in, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook for a few minutes.
• **Too thick:** stir in beef broth or water a quarter cup at a time.
• **Oily or heavy:** the beef fat was not drained. Drain thoroughly after browning.
• **Bland:** usually it needs salt. Taste and add salt and pepper, then a little more chili powder or cumin, a splash of apple cider vinegar for brightness, or a dash of Worcestershire sauce or soy sauce for depth. Make sure it simmered long enough.
• **Fruit too strong:** add more broth, tomatoes or beans to balance it.
• **Fruit not noticeable:** add a few more chopped dried apricots, or a spoonful of raspberry or strawberry jam in the last 15 minutes of simmering.
• **Too spicy:** serve with sour cream or plain yogurt, or stir in a little extra brown sugar, a teaspoon of cocoa powder, or more beans and tomatoes to dilute the heat.
• **Not spicy enough:** add more cayenne, a pinch of red pepper flakes or hot sauce, starting small.
• **Burnt bottom:** remove the pot from the heat right away, move the unburnt chili on top to a clean pot and don’t scrape the bottom, which would carry the burnt taste through the chili.

Adjusting the Heat, Sweetness and Ingredients

• **Heat:** as written it has moderate heat from the cayenne and green chiles. Reduce or omit the cayenne for milder chili, or double it or add hot sauce during the last 30 minutes for more. Add cayenne gradually, since you can add heat but not take it away.
• **Leaner:** 90/10 or 93/7 beef, or ground turkey or chicken. Poultry needs to reach 165°F, and you may want to season more to make up for the milder flavor.
• **Less sugar:** reduce the brown sugar or use a little maple syrup or honey. The fruit already provides sweetness.
• **More beans, less meat:** raises fiber and makes the pot cheaper.
• **More vegetables:** diced carrots, celery or zucchini bulk it up.
• **Vegetarian:** leave out the beef and add another can of kidney or black beans or a plant-based crumble, plus mushrooms or zucchini for texture, and use vegetable broth.
• **Other fruit:** dried cranberries, prunes or a small amount of diced apple can stand in for part of the fruit. Expect a different balance of sweetness and tartness.
• **Lower sodium:** use low-sodium broth, check the canned tomatoes and beans, and rinse the beans well.

Slow Cooker Method

After browning the beef and sautéing the aromatics (steps 1-3), move everything to a slow cooker and add the remaining ingredients. Stir well and cook on low for 6-8 hours or on high for 3-4 hours. The long, slow cook deepens the flavors further.

Storing, Freezing and Reheating Chili

Let the chili cool, then refrigerate it in an airtight container within 2 hours of cooking for up to 3-4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until steaming hot, to 165°F. Add a splash of broth or water if it has thickened.

Chili freezes well. Once it is completely cool, freeze it in airtight containers or in freezer bags laid flat to save space and thaw faster. It keeps for up to 3 months for best quality. Thaw overnight in the refrigerator, or in a sealed bag in cold water, changing the water every 30 minutes. Reheat from thawed on low heat, stirring often.

What to Serve With Fruity Chili

Offer the usual chili toppings: shredded cheddar, sour cream or plain Greek yogurt, sliced green onions and cilantro. Sliced avocado adds a creamy contrast to the heat, and a squeeze of lime brightens everything. Tortilla chips are a good scoop, and cornbread or crusty bread soaks up the sauce, for example a slice of campfire bread. It also spoons well over rice or quinoa, or over crispy loaded baked potatoes. If you want a faster traditional option for a busy night, see the quick chili recipe; it will not have the depth of this simmered version.

Sweet and Spicy Chili FAQ

What fruit works best?

Frozen mixed berries and dried apricots balance sweetness and tartness and break down into the chili. Dried cranberries, prunes or a little diced apple also work.

Which beef broth should I use?

A low-sodium beef broth or stock lets you control the salt. Water works too, and vegetable broth is the choice for a vegetarian version.

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