This recipe freezes well and can be simply increased.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 tablespoons vegetable oil
- 2 large onions, chopped
- 1 chile pepper, chopped
- 5 cloves garlic, chopped
- 2 pounds lean ground beef
- 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ tablespoons ground cumin
- ½ tablespoon chili powder
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 2 cinnamon sticks
- 6 whole cloves
- 2 (15.25 ounce) cans red kidney beans, rinsed and drained
Instructions
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 917 mg |
| Sugars | 11 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I should have trusted my gut saying “NO!” when it said to add cinnamon and cloves. But the recipe had good reviews so I went with it. Blah. They don’t belong in a savory chili. The taste is just “OFF.” It also needed more tomato, so I added a can of tomato sauce, which was an improvement.
At first I thought, this recipe has too many & too much spices. I was wrong. Don’t tell my mom but this is better than hers.
Yes, I added bell peppers, substituted meat with impossible meat, added one yellow squash, raisins, 2 cans of beans and a bit less chili powder
I halved the recipe and used a can of 14.5 oz diced tomatoes and a 15 oz can of tomato sauce. Perfect!
No changes.
Not the same old standard chili! Love the spice combo – I subbed smoked paprika for the regular paprika, and used six-bean medley. A keeper!
Texture was perfect but the addition of a single cinnamon stick, never mind two was near over powering. 2 sticks would have destroyed the recepe. Next time, I will use just a half inch cinnamon stick fragment.
I used a sprinkle of crushed dried chili peppers as I didn’t have a whole chili and I thought it would be better to let people add their own later. i also subbed 1/4 tsp cinnamon and a sprinkle of ground cloves rather than the whole spices. Other than that I followed the recipe exactly and it was very good. Even better reheated the second day.
This is a great recipe for chili, and it’s become a big family favorite! The only change I made was using 2 tsp of both ground cinnamon and ground cloves in place of the cinnamon stick and whole cloves.
was acceptable. Just not as much spice as we like.
I took out the oregano, doubled the recipe, added one crushed dried ancho pepper for smokey mild heat, 1/2 tsp of cayenne powder, 1/4 tsp of liquid smoke, 1 cup of beef stock, 2 tbsp of brown sugar and 1.5 cups of bourbon. I also substituted ground cloves and cinnamon for whole cloves and cinnamon sticks. Yeah, it’s a new chili with an emphasis on smoke, sweet and heat. It’s not bad but requires more tinkering – perhaps less cumin.
I halved the recipe, only thing was there was a pinch too much cumin for me. Other than that, it as delicious. I will never buy packaged chilli seasoning again.
Yes I will make it again.
Overall this is a decent recipe BUT…the cinnamon/cloves addition is not! If you really want to try those spices then add a tiny amount to a separate bowl of chili. Otherwise, you may end up ruining the entire batch. Fortunately, I only added a dash of each to my entire pot. Had I added their suggested amounts, I would have to have thrown it away.
Lack of taste… would not do it again.
I liked it but the rest of the family didn’t like the cinnamon taste.
I love the depth of flavour that the cloves and cinnamon add!
Love this simple recipe, I have used it a lot
It turned out really well, everyone loved it. I would not add the cinnamon sticks next time. I also added more tomatoes, celery, mushrooms, green onions and chives.
I thought it was too acidic. I added a little sugar. It’s just not the right taste for me.
I added some roasted red peppers. The cinnamon and cloves added a warm flavour that was even better the next day! I will be making this again. Might try adding different beans.