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Spiced Chili Recipe
Spiced Chili Recipe photo by Taste of Home

Spiced Chili Recipe

Publisher Photo
My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. —Julie Brendt, Antelope, California
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup chili powder
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried thyme
  • 1 tablespoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • Shredded cheddar cheese, optional

Nutritional Facts

1 cup equals 236 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 1,240 mg sodium, 25 g carbohydrate, 6 g fiber, 18 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired. Yield: 12 servings (about 3 quarts).
Originally published as Spiced Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p178

Nutritional Facts

1 cup equals 236 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 1,240 mg sodium, 25 g carbohydrate, 6 g fiber, 18 g protein.

Reviews for Spiced Chili

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2014

Will make again!

MY REVIEW
Reviewed Oct. 29, 2013

I used venison chop meat, only 1 can of tomato sauce, added some garlic and onion powder, cumin, and some extra of the spices called for. It was delish!!

MY REVIEW
Reviewed Feb. 3, 2012

I also added 1 rounded tablespood cumin and some red pepper to taste, depending on how hot you like it. At this point I remove about half of the chili for those who don't like it too hot.

MY REVIEW
Reviewed Jan. 16, 2011

I used 3 cans of kidney beans and only 1 can of tomato sauce. I also substituted a 48 oz. can of V-8 for the stewed tomatoes and water. This is good...and spicy!

MY REVIEW
Reviewed Oct. 19, 2010

Making it for the second time tonight!! Outstanding taste, lots of great spices that blend together perfectly! We actually replace the beef with ground turkey. Highly recommend!

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