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Spiced Chili Recipe

Spiced Chili Recipe

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 YIELD:12 servings

Ingredients

  • 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

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).

Nutritional Facts

1 cup: 236 calories, 7g fat (3g saturated fat), 38mg cholesterol, 1240mg sodium, 25g carbohydrate (7g sugars, 6g fiber), 18g protein

Reviews for Spiced Chili

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MY REVIEW
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."

MY REVIEW
Reviewed Oct. 16, 2014

"Fallowed all directions and didn't like it"

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!"

MY REVIEW
Reviewed Aug. 3, 2010

"This will be my second time making this chili. My husband absolutely loves it, and he's an astute chili critic!"

MY REVIEW
Reviewed Feb. 19, 2010

"Have made more than a couple of times....very tasty"

MY REVIEW
Reviewed Aug. 13, 2009

"my husband loves this chili....it has a wonderful flavor and is very hearty!"

MY REVIEW
Reviewed Nov. 17, 2008

"Probably not very spicy, but looks interesting."

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