A pot of this sweet and spicy Dr. Pepper Chili is the perfect choice for winter days, chili cook-offs, or game day parties. The hearty chili recipe gets its sweet-and-spicy flavor from chipotle peppers and a can of Dr. Pepper.
The post for sweet and spicy Dr. Pepper chili was first published in March 2014. The post and photos were updated and republished in February 2021.
Jump to:
Chili is one of the meals we eat the most during the winter months. Even the winter months in Florida get a little chilly. Occasionally, we even make a pot of this sweet and spicy chili or this low carb chili during the summer months.
I usually take the cheater chili approach. I open cans of beans, diced tomatoes, and tomato juice, and mix them in a crockpot with some cooked ground beef. Thankfully, my husband loves cooking, as my chili skills need improvement.
This Dr. Pepper chili is one of his best creations. He found a beer chili recipe online and modified it with soda and a few other ingredients to make it a family favorite.
The soda pop adds a sweet flavor to this chili, balancing the spice from the chipotle peppers. The peppers were actually my dinner idea contribution to the chili. Go me!
Spicy peppers pair so well with the sweet Dr. Pepper, making this the best chili ever!
Ingredients Needed
These are some quick notes on what you'll need to make a pot of chili. Scroll to the recipe card below the post for the full, printable recipe with amounts.
- Carrots, Red Peppers, Onions, and Garlic: Add texture and sweetness to the chili.
- Ground Beef: Feel free to substitute ground chicken, pork sausage, or steak for all the meat, or use a mixture of your favorites.
- Corn Flour: helps to absorb some of the grease from the cooked meat and thickens the chili.
- Chili Powder, Oregano, Cumin, and Salt: Add flavor.
- Brown Sugar: Adds a little more sweetness to balance out the spicy peppers.
- Crushed Tomatoes: If you want a chunkier texture in the chili, use diced tomatoes instead.
- Kidney Beans: You can also use pinto beans or black beans if you prefer
- Dr. Pepper: adds a sweet flavor
- Chipotle Peppers in Adobo Sauce: Make sure to dice these peppers very well. They are extremely spicy, so you may want to use only half a can to keep it a little milder.
BruCrew Tip: Add a side salad and a pan of this skillet cornbread to make this easy stove-top chili a complete meal.
How To Make Dr. Pepper Chili
This is a brief overview of the chili prep. Continue to the bottom of the post for the printable recipe card.
- Sauté the chopped veggies until slightly softened. Add the ground beef and cook until done.
- Pour off the excess grease, then stir in the cornflour and spices, and cook for 1-2 more minutes.
- Add the remaining ingredients and stir over low heat for 20-30 minutes, or until slightly reduced and hot all the way through.
- Serve hot with your favorite toppings.
Crock Pot Chili
Add the sautéd veggies and cooked meat to the slow cooker along with everything except the beans.
Cook on high for 4 hours or low for 6-8 hours. Remove the lid and add the drained beans 30 minutes before serving dinner.
Toppings for Chili
We like to eat our chili with cheese, sour cream, and corn chips. In our house, it isn't chili unless those three toppings are served with it. Here are other ingredients we love in soup.
- Sour Cream
- Shredded Cheese
- Diced Onions/Green Onions
- Chopped Cilantro
- Avocado Slices
- Fritos
BruCrew Tips
- If you are looking for a milder chili, add more diced bell peppers instead of the chipotle peppers.
- I don't recommend using Diet Dr. Pepper, as the artificial sweeteners add a different taste to the chili.
- The longer you cook chili, the better the flavors blend. Simmer it over low heat until it reaches the consistency you like. Be careful not to overcook it, as the beans get mushy.
Storing and Freezing
Chili gets better after sitting in the fridge overnight, so this is a great meal to make ahead of time.
- In the Refrigerator: Allow the hot chili to cool on the counter for an hour, then cover and refrigerate. To reheat, place the pot on low heat until it is hot, stirring often.
- In the Freezer: You can freeze the extra chili in a freezer-safe container or bag for 2-3 months. To thaw it, remove it from the freezer 24 hours in advance and place it in the refrigerator. Reheat in a pot over low to medium heat.
More Easy Soup Recipes
- Broccoli Cheese Soup
- Chicken Noodle Soup
- Rice and Chicken Soup
- Potato Chowder
- Creamy Tomato Soup
- Pizza Soup
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Dr. Pepper Chili
A pot of this Sweet and Spicy Dr. Pepper Chili is the perfect choice for winter days, chili cook-offs, or game day parties. The hearty and comforting chili recipe gets the sweet and spicy flavor from chipotle peppers and a can of Dr. Pepper.
Ingredients
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 1 red pepper, finely diced
- ½ cup chopped onion
- 2 pounds ground beef
- 4 tablespoons corn flour (Masa)
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 ½ teaspoons salt
- ¼ cup brown sugar
- 1 tablespoon minced garlic
- 2 - 28 ounce cans crushed tomatoes
- 2 - 14 ounce cans kidney beans, drained
- 1 - 12 ounce can Dr. Pepper
- 1 - 7 ounce can chipotle peppers in adobo sauce, minced finely (see note below)
Instructions
- Heat the olive oil in a large saucepan. Add the carrots, red pepper, and onion, and saute for 5 minutes or until soft.
- Add the ground beef to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks.
- Drain some of the excess grease off, if desired. Stir in the corn flour, chili powder, oregano, and cumin, and cook 2-3 minutes longer.
- Stir in the salt, brown sugar, garlic, crushed tomatoes, kidney beans, Dr. Pepper, and chipotle peppers.
- Heat over medium heat for 20-30 minutes until it is heated through and the flavors blend.
- Serve with shredded cheese, sour cream, and corn chips, if desired.
Notes
- Recipe adapted from A Spicy Perspective
- Chipotle peppers are very spicy. You may want to use half a can, so the chili isn't too spicy. You can also substitute bell peppers for the chipotle peppers.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 68mgSodium: 470mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 25g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Andrea K says
This was so delicious! My husband and I have been searching for the “perfect” chili recipe and I think we found the perfect combo for the both of us! I like spicy, he likes sweet.
I did do 1 lb sausage and 1lb hamburger but it was sooo yummy!
Nikki Elias says
Just tried this recipe in the crockpot and it tastes delicious! The Dr.Pepper is an awesome touch to the chili.
Thanks for the recipe. Can't wait to share!
Helen Betts says
This was one of the best chilis I've ever made! I cut the recipe in half but used a whole onion (diced), whole yellow pepper (as I didn't have a red one) and full amount of garlic. I also added more cumin and some New Mexico hot pepper powder. The result was delicious!
cathy says
why do you put carrots in chili?
Jocelyn says
This chili is a sweet and spicy chili. The carrots add to the sweet factor. It's one of our favorites!
Bea says
What if I don’t like Dr. Pepper? Will I actually taste the pop?
Jocelyn says
My whole family agrees that you do not taste the Dr. Pepper at all. It just adds a sweetness that goes so well with the spicy peppers. I hope you enjoy it!
Tria says
I'm using this recipe to do our chili cook off at work! Hope I win! I was wondering this will be in a crock pot. How long should I set it? or when should I start prepping? This is my first time using crock pot, but I'm sure everyone will love this. Thank you so much for sharing.
Jocelyn says
Hi, Tria. I have actually never made it in a crock pot. I would suggest making it on the stove as the recipe is, then transfer it to a slow cooker to keep it warm. Fingers crossed you win!!! Keep me posted!
Deanna Bushman says
Man, this chili was good. We shredded our carrot instead of dicing, and used four 14.5 oz cans of a mix of fireroasted and regular diced tomatoes. We topped ours with shredded habanero cheddar.
Winter is coming... but this chili can fend it off for one more day (more like four, because holy moly did I end up with a lot of leftovers, not that I'm complaining). 😉
Jocelyn Brubaker says
I am so glad you liked the chili. And now that you mention it...I think we shredded our carrot too. I better fix that! Yes, the chili does make a lot, but it freezes well if you want to do that and have a dinner made ahead of time 🙂