Fall Chili with Lem’s Sweet with A Lot of Heat BBQ Sauce
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It's chili season again...
When the leaves start turning and the air gets crisp, it’s time to fire up the stovetop for a cozy, hearty bowl of chili — but not just any chili. This Fall Chili takes everything you love about a classic bowl and kicks it up with the sweet, smoky heat of Lem’s Sweet with A Lot of Heat BBQ Sauce.
The result? A rich, flavorful, slightly spicy chili with just the right amount of autumn attitude. Perfect for football Sundays, weeknight dinners, or that neighborhood chili cook-off you plan to win this year.
🧄 Ingredients
Proteins & Beans:
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1 lb ground beef (or ground turkey)
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
Vegetables:
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1 medium onion, diced
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1 bell pepper (red or orange), chopped
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2 cloves garlic, minced
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1 can (15 oz) fire-roasted diced tomatoes
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1 cup pumpkin purée (optional, but worth it for fall flavor and richness)
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1 ear fresh corn kernels (or 1 cup frozen corn)
Liquids & Sauces:
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½ cup Lem’s Sweet with Allot Heat BBQ Sauce (adjust to your heat preference)
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1 tbsp tomato paste
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1 cup beef broth (or vegetable broth)
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1 tbsp olive oil
Spices:
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1 tbsp chili powder
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1 tsp smoked paprika
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1 tsp cumin
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Salt & black pepper to taste
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Pinch of cinnamon (optional, for extra warmth)
🔥 Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add onion and bell pepper and sauté for about 5 minutes, until softened.
Stir in the garlic and cook for 1 more minute.
2. Brown the Meat
Add the ground beef (or turkey) and cook until browned, breaking it up as you go.
3. Build the Flavor
Stir in tomato paste, chili powder, cumin, paprika, cinnamon, salt, and pepper.
Let the spices cook for 2 minutes to really bring out their flavors.
4. Simmer It Low & Slow
Add the diced tomatoes, pumpkin purée, and broth.
Pour in Lem’s BBQ Sauce — start with ½ cup, but feel free to go bolder.
Bring everything to a simmer.
5. Add the Beans & Corn
Mix in the kidney beans, black beans, and corn.
Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally.
6. Taste & Adjust
Taste your chili and fine-tune the seasoning. Add more BBQ sauce or a splash of hot sauce if you're feelin’ it.
🥣 Serve It With:
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Shredded cheddar cheese
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Sour cream or Greek yogurt
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Green onions
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Crushed tortilla chips or cornbread on the side
🔁 Optional Add-ins:
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1 sweet potato, cubed and sautéed with onions
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Chipotle pepper in adobo for smokier heat
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1 tsp maple syrup for sweet balance
🍁 Bonus Tip:
This chili gets even better the next day — so make extra and let those flavors settle in overnight. It also freezes beautifully.