This Recipe can easily be multiplied and freezes well.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts

397 calories; protein 23.9g 48% DV; carbohydrates 32.5g 11% DV; fat 19.3g 30% DV; cholesterol 61.5mg 21% DV; sodium 916.8mg 37% DV. Full Nutrition

Reviews (217)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2005
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 of the cinnamon sticks and I put in much less oregano than the recipe required...I'm not a huge fan of oregano. The really great thing about this recipe is that it is so versatile. You can control the heat by which chile pepper you use (i used poblano and the chili was only mildly spicy) and you can adjust the herbs and spices to your taste. It's a very forgiving recipe! The chili turned out wonderful and the flavor from simmering all day was amazing. If you use a crockpot to make this recipe put the beans in only for the last hour of cooking on low heat. That way they don't soften up too much. Read More
(264)

Most helpful critical review

Rating: 3 stars
11/02/2012
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. Read More
(12)
294 Ratings
  • 5 star values: 188
  • 4 star values: 69
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
10/10/2005
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 of the cinnamon sticks and I put in much less oregano than the recipe required...I'm not a huge fan of oregano. The really great thing about this recipe is that it is so versatile. You can control the heat by which chile pepper you use (i used poblano and the chili was only mildly spicy) and you can adjust the herbs and spices to your taste. It's a very forgiving recipe! The chili turned out wonderful and the flavor from simmering all day was amazing. If you use a crockpot to make this recipe put the beans in only for the last hour of cooking on low heat. That way they don't soften up too much. Read More
(264)
Rating: 4 stars
01/16/2006
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 crazy) I didn't add the cinammon I used only two cans of tomatoes I used only 1 large onion and only 1.5 cans of kidney beans. The key to making this recipe great is adding more spice. I put 3 jalapenos a full tablespoon of chili powder and 1-2 teaspoons of cayenne powder. I think the cayenne is critical to heating it up. Fortunately the recipe is very forgiving and I would taste it every ten minutes and add more cayenne until it reached the level of heat I liked. Read More
(170)
Rating: 5 stars
05/29/2003
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 jalepeno peppers and 1 additional chili pepper in the double batch. A nice burn, but not screaming hot. Not so hot that you need a cold glass of water nearby, but a nice smooth heat that you notice. A few extra shakes of cumin and chili powder as well as doubling the garlic made this the best chili I have ever tasted! Read More
(91)
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Rating: 5 stars
02/08/2005
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! Read More
(39)
Rating: 5 stars
01/07/2005
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. Read More
(28)
Rating: 5 stars
12/16/2004
Wow! I don't ever want to try another chili recipe again. Read More
(23)
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Rating: 5 stars
10/18/2004
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!! Read More
(19)
Rating: 4 stars
02/07/2006
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 pepper flakes. So mine was extremely spicy and it came out salty and sour-ish. Some family member liked it others loathe it but i personally loved it:) Read More
(18)
Rating: 5 stars
11/03/2005
Wonderful! The entire family loves it - hubby claims it's the best chili he's ever had - I think I'd have to agree! Read More
(17)
Rating: 3 stars
11/02/2012
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. Read More
(12)