Spiced Chili Recipe
Spiced Chili Recipe photo by Taste of Home

Spiced Chili Recipe

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4.5 11 15
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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


  • 1-1/2 pounds ground beef
  • 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: 236 calories, 7g fat (3g saturated fat), 38mg cholesterol, 1240mg sodium, 25g carbohydrate (7g sugars, 6g fiber), 18g protein


  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

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Reviewed Dec. 6, 2014

"Love the flavor - the recipe is heavy on Italian seasonings so we put the chili over noodles (Cincinnati style) and loved it. Will make again."

Reviewed Oct. 16, 2014

"Fallowed all directions and didn't like it"

Reviewed Mar. 16, 2014

"Will make again!"

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!!"

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."

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