Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

I am trying to reduce the amount of red meat my family eats so this spicy/sweet chili recipe is heavier on the beans. Also, I use no fat other than what the meat renders. Yes, the ingredients list is long, but it’s mostly seasonings and it makes for a chili that’s BIG on flavor. And you’ll just have to trust me on the addition of the cinnamon and cloves – they’ll be your ‘secret’ ingredients from now on. ;-)

Ingredients Nutrition

Directions

  1. Brown ground round in Dutch oven/pot over medium-high heat. (There is no need to add any oil to Dutch oven. Initially, the meat may stick a bit, but will unstick as you stir it and its juices are released.) If there is any grease in pot after browning, drain meat in colander and add to pot again.
  2. Add ALL of the remaining ingredients and salt and pepper to taste and cook, at a simmer, for 1 to 1 ½ hours, or until chili is thickened to your taste. (If chili is getting too thick, dribble in a little boiling water) Remove bay leaf before serving.
  3. Serve at table with garnishes.
  4. Note: I cut the onion up into chunks along with the green pepper and garlic and minced them in my mini-processor.
Most Helpful

I adapted the recipe to make in the crockpot, but the changes were technique rather than ingredients. After browning the meat I added it to the crockpot and reduced the water by one cup to cook on low most of the day. The end result was different and delicious! The complex flavors had depth. It reminded me of a fusion of greek spaghetti and mexican mole in the best way. Next time though I will chop rather than mince the bell pepper and onion as I thought a chunkier size would fit better with the beans. Good luck in the contest!

Susie D March 02, 2013

Really loved the spice blend in there, they made it seem sweet without actually being too sweet! As SusieD already mentioned, I would make the onion and peppers a little larger, but if you have an onion hater in the house smaller might be better! Good Luck!

Chef Jean March 04, 2013