Spiced Chili

Name: Spiced Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12 servings (about 3 quarts).
Cuisine: Mexican Chilies, Mexican Recipes, Mexican Soups
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

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

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

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
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.

Nutrition Facts

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

Originally published as Spiced Chili in Holiday & Celebrations Cookbook 2002

Reviews

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Average Rating:

Anjin-san

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.
Green.devonna

Oct 16, 2014

Fallowed all directions and didn't like it
buster2005

Mar 16, 2014

Will make again!
Kbolinsky

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!!
artistcook

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.
marciaoakley

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!
hawaii22

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!
tracymickle

Aug 3, 2010

This will be my second time making this chili. My husband absolutely loves it, and he's an astute chili critic!
JDawes1031

Feb 19, 2010

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

Aug 13, 2009

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