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Chili con Carne II

Chili con Carne II


"This Recipe can easily be multiplied and freezes well."
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1 h 5 m servings 397 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 917 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 199
  1. 268 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 r...

Most helpful
Most positive
Least positive

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 ...

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...

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 stic...

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!

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.

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

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!!

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 improv...

Wonderful! The entire family loves it - hubby claims it's the best chili he's ever had - I think I'd have to agree!

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