Recipe By BUBBLE
Published Oct 10th
Prep 20m Cook 45m Additional - Ready In 1h 5m
Servings 10 servings Calories 397

This Recipe can easily be multiplied and freezes well.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  3. 3 Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts

  • Calories 397
  • Carbohydrate 32.5 g
  • Cholesterol 61.5 mg
  • Fat 19.3 g
  • Fiber 7.3 g
  • Protein 23.9 g
  • Saturated Fat 5.5 g
  • Sodium 916.8 mg
  • Sugar 11.3 g


  1. It was ok not great but just ok. I think the addition of cinnamon and cloves threw it off. To me that combination was strange. Maybe I'm not too adventurous with my chile con carne but I really wanted a good traditional recipe and the spices were just off.
  2. I have never eaten much less cooked chili and today is the first time i made it. I skipped cloves and cinnamon and I halved the recipe since i only have half of the amount of the meat. I improvised on the chillies ( xtra chilli powder and cayenne) and i topped it with red - Read more ...
  3. I've made this recipe twice and I think it's very tasty if you add some more kick to it. I like my chili thick and meaty so I reduced some of the vegetables. I cooked the meat separately and drained off all the fat. I used only 1.5 tablespoons of oil (asking for 5 is - Read more ...
  4. Wonderful! The entire family loves it - hubby claims it's the best chili he's ever had - I think I'd have to agree!
  5. So yummy! I made a half batch and put it in my crockpot to simmer all day long. The only changes (other than halving all the ingredients) I made were the following: I left out the paprika and the cloves because I didn't have any on hand. I used 1/4 tsp ground cinnamon in place - Read more ...
  6. I made this for my dad and he flipped! He said he had never had such good chili. Thanks a mil I will definitely be making this dish again. Highly recommend!
  7. This is by far one of the best chili recipes I've ever had. I used nearly all of the tips the other reviews gave. Thanks for the great recipe.
  8. Wow! I don't ever want to try another chili recipe again.
  9. We made this recipe with ground buffalo meat from our farm. We cooked it for 8 hours in a slow cooker so we added extra chopped tomato. Our guests were so impressed!!
  10. A great chili recipe! We tried it 2 weeks ago and just made a double batch today. Yum! I did find that it was a bit too cinnamony, so when I doubled the ecipe, I only used 3 cinnamon sticks instead of 4. That did it. Also, to add some more heat I added 2 - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more