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

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  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 ...