How to Make Award-Winning Brown Sugar Chili

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

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I’ve won first place at a chili cook-off, and I’m about to share the secret ingredient that put me over the top: brown sugar. I know what you’re thinking – “Sugar? In chili?” Trust me, I was skeptical too until I tried it. But that touch of brown sugar is what takes this chili from just another recipe to something people ask for again and again.

This isn’t your average chili. It’s loaded with ground beef, ground sausage, crispy bacon, two types of beans, peppers, and a secret weapon that balances every single flavor: brown sugar. When you taste it, you won’t be able to pinpoint exactly what makes it so good – and that’s the magic.

I competed in chili cook-offs at work for two years. The first year, I was a runner-up. The second year? First place winner based on a blind taste test. And the only thing I changed? I added brown sugar. That’s it. That one ingredient made all the difference.

Why BUSH’S® Beans Make a Difference

I’ve been using BUSH’S® Beans my entire life – it’s what my mom always bought, and it’s what I continue to use in my own kitchen. For this chili, I specifically use BUSH’S® Chili Beans (both Red and Kidney varieties) because they’re already seasoned.

Those pre-seasoned beans add an extra layer of flavor that you just don’t get from plain beans. Plus, the liquid in the can is full of that seasoning, which is why I never drain them. It all goes into the pot, adding more depth and complexity.

BUSH’S® has been a trusted brand for generations, and there’s a reason for that – consistent quality, great flavor, and they never let you down. Whether I’m making this award-winning chili or my Aunt Valerie’s Baked Beans BUSH’S® is always my choice.

Why Brown Sugar is the Secret Ingredient in This Chili

Let me explain why brown sugar works so well in chili, because once you understand the science, you’ll never skip it again.

It balances the acidity. Tomatoes, tomato sauce, and even beer all add acidity to chili. Without something to balance that acid, your chili can taste sharp or one-dimensional. Brown sugar rounds out those sharp edges and creates a more harmonious flavor.

It enhances the other flavors. Brown sugar doesn’t make chili taste sweet – it actually makes all your other ingredients taste MORE like themselves. The beef tastes beefier, the spices pop, the peppers shine. It’s like turning up the volume on flavor.

It adds subtle depth. Brown sugar has molasses in it, which gives a hint of that rich, almost chocolatey undertone that you find in really complex chilis. It’s not enough to taste like chocolate, but it adds a depth that white sugar just can’t provide.

It creates balance. When you have heat from jalapeños, richness from bacon fat, savory from beef and sausage, tang from tomatoes, and earthiness from spices, you need something to tie it all together. Brown sugar is that ingredient.

The amount matters too. You want just enough to balance the flavors – about 1½ tablespoons for a big pot. Any more and it gets too sweet. Any less and you don’t get the full effect.

What Makes This Award-Winning Chili Different

Beyond the brown sugar, there are a few other things that set this chili apart from every other recipe out there:

Three types of meat. Most chilis use just ground beef. This recipe uses ground beef, ground sausage, AND bacon. The bacon fat becomes the base for cooking your vegetables, and the crispy bacon can either go back in the chili or be used as a topping. Either way, you’re getting that smoky, salty bacon flavor throughout.

Don’t drain the fat. I know this sounds controversial, but hear me out: all that rendered fat from the bacon, beef, and sausage is liquid flavor. It carries spices, creates richness, and makes your chili incredibly satisfying. If you’re using lean ground beef (which I recommend), there won’t be an excessive amount anyway. That fat is gold.

Beer adds complexity. A cup of dark beer (I prefer a porter or stout) adds a malty, slightly bitter note that makes the chili taste more complex and restaurant-quality. The alcohol cooks off, so you’re just left with incredible flavor. Can’t use beer? Substitute beef broth.

Two types of beans. I use BUSH’S® Red Chili Beans and BUSH’S® Kidney Chili Beans. The chili beans are already seasoned, which adds extra flavor, and using two types creates better texture. And here’s a tip: DON’T drain the beans. That liquid is seasoned and adds even more flavor to your chili.

It simmers for 1½ hours. Good chili can’t be rushed. That long, slow simmer is when all the flavors meld together and the chili develops that deep, rich taste that you just can’t get from a quick 30-minute cook.

How to Make Brown Sugar Chili (Step-by-Step)

This chili is surprisingly easy to make. Here’s exactly how it comes together:

Step 1: Cook the Bacon

Start with a large Dutch oven or heavy-bottomed pot over medium-high heat. Add your diced bacon and cook until it’s crispy, about 8-10 minutes. The bacon fat will render out and become your cooking fat for the vegetables.

Remove the bacon with a slotted spoon and set it aside. You’ll decide later whether to add it back to the chili or use it as a topping. I usually do half and half – some goes back in for flavor, some goes on top for texture.

Step 2: Sauté the Vegetables

In that beautiful bacon fat, add a tablespoon of olive oil (just to make sure you have enough fat), then add your diced onions, bell peppers, and jalapeño. Cook for about 5 minutes until everything is softened and fragrant.

Add your minced garlic and cook for another 2 minutes until the garlic is fragrant but not burned. Your kitchen should smell absolutely amazing at this point.

Step 3: Brown the Meat

Add your ground beef and ground sausage right into the pot with the vegetables. Use a wooden spoon or spatula to break up the meat into small pieces as it cooks. You want it fully browned with no pink remaining, which takes about 10-12 minutes.

Season with a pinch of salt while the meat cooks. This is the CRITICAL part: do NOT drain the fat. I know it looks like a lot, but that fat is carrying so much flavor. If you’re really concerned, you can spoon off a tablespoon or two, but don’t drain it all.

Step 4: Add the Bacon Back (Optional)

At this point, I usually add about half the bacon back into the pot. The other half I save for topping individual bowls.

Step 5: Build the Chili

Now for the fun part. Add your tomato sauce, drained diced tomatoes, both cans of BUSH’S® Chili Beans (undrained!), chili seasoning packet, beer, and HERE’S THE STAR: your dark brown sugar.

Stir everything together really well. Taste it and add salt and pepper as needed. Remember, the chili will concentrate as it simmers, so don’t oversalt at this stage.

Step 6: Simmer Low and Slow

Cover your pot with a lid and reduce the heat to low. Let it simmer for at least 1½ hours. I know that seems like a long time, but this is when the magic happens. The flavors meld together, the chili thickens, and that brown sugar works its balancing magic.

Stir it every 20-30 minutes to make sure nothing sticks to the bottom. If it gets too thick, you can add a splash of water or beef broth.

Step 7: Serve with Toppings

Ladle your chili into bowls and set out a topping bar. My favorite toppings include:

• Reserved crispy bacon
• Shredded sharp cheddar cheese
• Sour cream or Mexican crema
• Diced green onions
• Fresh cilantro
• Jalapeño slices
• Tortilla strips for crunch
• Diced raw onion

And of course, serve it with some Buttery Skillet Cornbread for the full experience.

Should You Add Sugar to Chili? (The Debate, Settled)

Let me address this directly, as I know adding sugar to chili is a topic of controversy in some circles.

YES, you should add sugar to chili. Here’s why:

Chili has A LOT of acidic ingredients: tomatoes, tomato sauce, sometimes vinegar, beer, or lime juice. That acidity can make chili taste sharp, harsh, or one-dimensional. Sugar – especially brown sugar – balances that acidity and creates a more rounded, complex flavor.

This isn’t about making chili sweet. You’re not adding enough sugar to taste it. You’re adding just enough to balance the other flavors and make everything taste better. Think of it like salt – you don’t want your food to taste salty, but you add salt to make flavors pop. Brown sugar works the same way.

Professional chefs and competition chili makers almost always add some form of sweetness to their chili, whether it’s brown sugar, molasses, honey, or even a tiny bit of cocoa powder (which has natural sugars). It’s a secret weapon that separates good chili from great chili.

How much sugar should you add to chili?

For a big pot of chili (this recipe makes about 15 servings), 1½ tablespoons of dark brown sugar is perfect. That breaks down to about ¼ teaspoon per serving – barely anything, but it makes a huge difference.

If you’re making a smaller batch, start with 1 tablespoon and taste. You can always add more, but you can’t take it away.

Brown sugar vs. white sugar in chili:

Always use brown sugar, not white. Brown sugar has molasses, which adds depth and a subtle richness that complements the savory flavors. White sugar is too one-dimensional and can actually make your chili taste weirdly sweet instead of balanced.

Tips for the Best Brown Sugar Chili

Use quality meat. The meat is the foundation of this chili, so use good stuff. I prefer 80/20 ground beef for flavor and 90/10 ground sausage. The bacon should be thick-cut if possible.

Don’t skip the beer. If you don’t want to use beer, substitute beef broth, but the beer really does add a malty complexity that makes this chili special. Use a dark beer like porter, stout, or brown ale.

Let it simmer. That 1½ hours of simmering time is crucial. This is when the flavors develop and meld together. If you rush it, you’ll just have a pot of ingredients, not a cohesive chili.

Taste and adjust. After simmering, taste your chili and adjust the seasoning. You might need more salt, more brown sugar, or more chili powder depending on your preferences.

Make it ahead. Chili is always better the next day. Make it a day or two ahead, refrigerate it, and reheat when ready to serve. The flavors will be even more developed.

Know your crowd’s heat tolerance. This recipe is moderately spicy but not overly hot. If you want more heat, add more jalapeños, use spicy chili beans, or serve hot sauce on the side. If you want it milder, skip the jalapeño and use mild chili seasoning.

Make-Ahead and Storage Tips

Make Ahead: This chili is perfect for making ahead. In fact, it tastes even better the next day! Make it up to 3 days in advance, let it cool completely, then store in an airtight container in the fridge. Reheat on the stove over low heat, stirring occasionally.

Crockpot/Slow Cooker: You can transfer this chili to a slow cooker after step 5 to keep it warm for parties or game day. Set it on low and let it hold for hours. Just give it a stir every once in a while.

Freezing: This chili freezes beautifully for up to 3 months. Let it cool completely, portion it into freezer-safe containers (I like to do individual portions for easy lunches), and freeze. Thaw overnight in the fridge before reheating.

Reheating: Reheat on the stove over medium-low heat, stirring frequently. You might need to add a splash of water or broth as chili tends to thicken in the fridge. Microwave also works for individual portions – just cover with a damp paper towel.

Ways to Use Leftover Chili

If you somehow have leftovers (unlikely with this recipe!), here are some delicious ways to use them:

• Chili Cheese Fries – Top crispy fries with chili and cheese, then broil until bubbly.

• Chili Dogs – The classic. Top hot dogs with chili, cheese, and onions.

• Chili Mac – Mix with cooked macaroni and extra cheese for ultimate comfort food.

• Chili Stuffed Baked Potatoes – Split baked potatoes and stuff with chili and all the toppings.

• Chili Nachos – Spread tortilla chips on a baking sheet, top with chili and cheese, broil until melted.

• Chili Breakfast Burritos – Add scrambled eggs and cheese to a tortilla with chili for a hearty breakfast.

• Frito Pie – The Texas classic. Put Fritos in a bowl, top with chili and cheese.

Ingredient Substitutions and Variations

No beer? Use beef broth instead. Add a splash of Worcestershire sauce for depth.

Different meats: Try ground turkey, ground chicken, or even ground bison. You can also use all beef if you don’t want sausage.

Bean options: Any beans work! Black beans, pinto beans, white beans, or a combination. Just make sure at least one can is chili beans for that extra seasoning.

Spice it up: Add more jalapeños, use cayenne pepper, add crushed red pepper flakes, or use spicy chili seasoning.

Make it less spicy: Skip the jalapeño, use mild chili seasoning, and use mild sausage.

Make your own chili seasoning: Combine 1 teaspoon each of ground cumin, smoked paprika, and chili powder with ¼ teaspoon cayenne pepper.

Vegetarian version: Skip all the meat and use 2-3 extra cans of beans, plus diced portobello mushrooms for meatiness. You might want to add a bit more brown sugar (2 tablespoons total) to replace the natural sugars from the meat.

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Commonly Asked Questions

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If you like this recipe, then you’ll love the recipes listed below:

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