Chili con Carne II Recipe -
Chili con Carne II Recipe

Chili con Carne II

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"This Recipe can easily be multiplied and freezes well."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. 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.
  2. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  3. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
Nov 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.

Jan 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.

May 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!

Feb 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!

Jan 06, 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.

Dec 16, 2004

Wow! I don't ever want to try another chili recipe again.

Oct 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!!


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 917 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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