Spiced Chili

READY IN: 4hrs 20mins
Recipe by bake_a_holic

Using a slow cooker makes it easy to prepare this chili. But also tastes great made on the stovetop.

Top Review by berry271

Nice to come home to on a Sunday afternoon. I typically also make rice in my smaller slow cooker to serve this over. Makes a nice big batch which means leftovers, which I love. I found this recipe in my Taste of Home Cookbook. They credit it to Julie Brent. I often substitute white or black beans for the kidney beans because of our diet. Choose a good tomato sauce as it does play a big part in the flavor, in spite of all the spices added. Spiced Chili is a good name for it, although it is not what I would call "spicy" just flavorful, which makes sense as the chili powder is really the only traditional chili spice in this recipe. I usually use diced tomatoes instead of the stewed (personal preference) and skip the Italian seasoning as I don't keep it on hand and the recipe already calls for basil, garlic, and oregano. I also sometimes skip the marjoram as I don't always have that on hand either, but it always seems to come out okay.

Ingredients Nutrition


  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5 quart slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings.
  3. Cover and let cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onion.
  4. Stovetop directions.
  5. If you like to make chili on the stovetop use a dutch oven instead of a skillt to cook the beef, onion and garlic. Add the ingredients to the dutch oven instead of the slow cooker. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Discard bay leaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a