Reviewed: Oct. 8, 2008

This is an easy-anytime recipe - I just love it!!! Personally I do not like the cinnamon and cloves taste, so I usually do not add them to this recipe and it still tastes amazing. To make this recipe into my personal taste, I add some green bell peppers finely chopped and some parsley as well; to give an extra spicy flavor, I do not rinse the beans (in cayenne and cumin sauce). And finally I always prefer to use fresh ingredients than the dried ones.

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Thais Marie

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Reviewed: Oct. 1, 2008

I don't make chili that often, but I will now. This really is a robust and delicious chili recipe with a very nice consistency (I love a thicker chili). I did omit the cloves and used less cinnamon. I used a jalapeno and it rednered what I would call a very mild chili, all good because I have kids. It's delicious regardless but if you like some heat to your chili, you may want to add an extra chili pepper or perhaps add it closer to the end of cooking time. This will be the chili recipe for my family. Thanks.

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psipsina01

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 7, 2008

Yum! I am done looking for chili recipes! My entire family loved it. The level of spiciness was kid friendly, but still enough to be very tasty. The cloves really added a nice grown up flavor. I used chili beans instead of kidney beans. I also poured in about 1/3 c. strong black coffee - an impulse decision - gave it a bit of a smoky, dark flavor. I can see where this would be an excellent recipe to experiment with. I will definitely will be sharing this recipe! Thanks!

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Stephanie S

Living In: Andover, Minnesota, USA

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Reviewed: Aug. 21, 2008

I was looking for a homemade chili recipe to complete another recipe-Cornbread Topped Chili. I halved the recipe with a few changes to use what I had on hand. Used powdered cinnamon,chopped fresh tomatoes (6 small) and a can of tomatoes with green chilis and used one fresh jalepeno pepper. Then I used two boxes of corn bread mix and poured the batter over the chili and cooked for 25 minutes until golden brown.It came out great.This was cooked in an oven-proof skillet. The cinnamon seemed to compliment the sweetness of the cornbread which was a nice contrast to the spice.

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Lynne

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Aug. 8, 2008

This is a nice, mild recipe for chili. I added some corn and two jalapenos for the chilis. My only complaint is that the cinnamon flavor is very strong. Next time I will only use one stick of cinnamon. Thanks for the recipe!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 4, 2008

I have been making this recipe for a few years. My family and friends always rave about the chili.

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montessorimom67

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Apr. 20, 2008

Liked this a lot. Easy to make. I think it could have been a bit spicier though. Next time ...

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CAITHNI

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Reviewed: Apr. 19, 2008

This was made to use on hot dogs & it worked well because it was thick and not very spicy. Next time (for use on hotdogs) I will omit the beans.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 31, 2008

I was a little iffy on using the cinnamon in this recipe, but decided I'd give it a go and I'm glad I did! I served it with cornbread and a good dollop of sour cream and it was perfect.

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MUB

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Feb. 3, 2008

Super yum! I just made this and my husband won't stop trying to sneak more before the Super Bowl. I used one can of kidney beans and one can of chickpeas. I also switched the measurements of chili powder and paprika, making the chili have more chili powder. I also used only 1 stick of cinnamon, reducing as per other users' suggestions and no cloves since I had none on hand. For the three cans of tomatoes, two had jalapenos and one mild chiles. Overall, the consistency and appearance are to die for and will make any chili lover drooling waiting to get some. Thank you for a wonderful recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 30, 2008

Very good recipe! Go easy on the cloves, though..The first time I made it I used ground instead of whole and it overpowered the chili a bit. A fraction of a pinch will do! I also found that the cinnamon sticks should only sit in the chili for a little while as that can overpower it as well. I make this chili whenever we entertain which is quite a bit and it's always the first to go!

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pralygoigy

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

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Reviewed: Nov. 19, 2007

I add in an extra can of tomato sauce and a jar of roasted peppers with this chili. The spices are perfect and my whole family loves this chili!!

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Hope

Cooking Level: Expert

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Reviewed: Nov. 10, 2007

This chilli was good, but wayy to mild. I think I tripled the amount of chili powder in it. Tasted great after that.

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millie118

Cooking Level: Intermediate

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Oct. 14, 2007

The taste of this chili was really good but it was a tad dry for our tastes so before leaving it to simmer I also added one 14.5 ounce can of tomato sauce. Not too runny not too dry.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Oct. 7, 2007

Perfect! What more is there to say?

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Stephen

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2007

This is a keeper... very, very good. Didn't have cinamon sticks so added just a bit of ground cinnamon (1/4 -1/2 tsp). Wonderful recipe. Will definitely make again.

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Toasty Mama

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Reviewed: Sep. 23, 2007

Doubled this recipes for a crowd and everyone loved it. I used one jalapeño pepper instead of two and used one cinnamon stick instead of 4 and omitted the cloves. The chili still had a nice spicy kick to it. I cooked it for about 7 hours and did add about a cup of tomato sauce to thin it out a bit. Served sour cream, cheddar cheese, red pepper flakes and tortilla chips. Great recipe.

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ANDERSAIL

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Reviewed: Jul. 28, 2007

Excellent mild chili recipe. I tweaked it for ingredients that I had on hand, omitting the chile pepper, cloves, cinnamon and oil (browning the onions and garlic in the ground beef before draining). I halved the recipe and only had one can of tomatoes so I cut in some fresh tomatoes and added a half teaspoon of sugar to cut down on the acidity. To compensate for leaving out the chile pepper, I added a full tablespoon of chili powder and a quarter teaspoon of red pepper flakes. Because this chili is mild, I can eat more of it, which makes me happy. =)

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maplebook

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Reviewed: Jun. 16, 2007

everyone enjoyed it :)very nice tasting although not hot at all i added alot more chilli powder to give it a kick... other than that great i will definatley cook again .

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peachy

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Reviewed: Apr. 28, 2007

This is a great chili recipe!! I love all the flavors and the cinnamon is wonderful. I accidently added Cayenne Pepper and it still turned out great (just a little more spicy-eveyone liked the spiciness though!). Thanks for sharing!

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