Introduction

Stephanie’s Spiced Chili is a rich and flavorful dish that combines warming spices with hearty meats and beans. Perfect for cozy evenings, this chili offers a unique twist with cocoa and cinnamon for depth and complexity.

A close-up image shows a white pot filled with thick chili containing ground meat and dark red beans, with a woman's hand holding a beige mug as a ladle scoops chili inside. The chili is chunky, reddish-brown, and fills about half the mug. Below the pot, a wooden bowl holds shredded white cheese, while to the right on a wooden board, there is a square piece of cornbread and a small jar of sliced pickles. The background features a white marbled surface, and the person scooping wears a dark blue shirt with white horizontal stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 Tbsp olive oil
1 medium yellow onion, peeled and chopped
1 3/4 lb lean ground beef
1/4 pound ground pork*
4 Tbsp chili powder
1 1/2 Tbsp cumin
1 1/2 Tbsp cocoa powder
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp crushed red pepper flakes
3 cloves garlic, minced
1/4 tsp ground cloves
2 Tbsp tomato paste
30 ounce can crushed tomatoes
2 1/2 cups water
2 bay leaves
1 1/2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
30 ounces canned kidney beans, drained and rinsed

Instructions

Step 1: Heat the olive oil in a large dutch oven over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Step 2: Add the ground beef and ground pork to the pan. Crumble the meat as it cooks and brown until no longer pink. Drain excess oil if needed.
Step 3: Stir in chili powder, cumin, cocoa powder, cinnamon, salt, crushed red pepper flakes, minced garlic, ground cloves, and tomato paste. Cook for 1–2 minutes until fragrant.
Step 4: Pour in crushed tomatoes, water, Worcestershire sauce, apple cider vinegar, and add bay leaves. Stir to combine and simmer partially covered for 2 to 3 hours, stirring occasionally.
Step 5: About 15 minutes before the end of cooking, add the drained and rinsed kidney beans. Stir and continue to simmer.
Step 6: Remove the bay leaves. Serve hot, topped with shredded cheddar cheese, sour cream, black olives, or pickled jalapeños if desired.

Tips & Variations

For a vegetarian version, substitute ground beef and pork with chopped mushrooms or textured vegetable protein.
Adjust the level of heat by increasing or decreasing the crushed red pepper flakes according to your taste.
Use fire-roasted tomatoes for a smokier flavor.
If you prefer not to use whole cloves, ground cloves works well but keep the quantity small to avoid overpowering the dish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white mug filled with thick chili showing rich brown meat chunks and dark red kidney beans, topped with light shredded cheese and one slice of bright green jalapeño pepper placed in the center; a silver spoon is inside the mug. To the right are two yellow cornbread squares with a crumbly texture, and behind them is a clear glass bowl containing sliced green jalapeños in liquid. The mug and food are placed on a red and white striped cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the onions and spices, transfer the mixture to a slow cooker. Add the remaining ingredients except the beans, and cook on low for 6-8 hours. Add beans during the last 30 minutes.

Do I have to use both ground beef and pork?

No, you can use just one type of ground meat if preferred. Mixing beef and pork adds extra flavor and richness, but a single meat will still make a delicious chili.

Stephanie’s Spiced Chili Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

Stephanie’s Spiced Chili is a hearty, flavorful chili featuring a unique blend of spices including cocoa powder and cinnamon for a rich depth. Made with lean ground beef and pork, simmered for hours with crushed tomatoes, kidney beans, and aromatic spices, this chili delivers a perfectly balanced warmth and comforting taste. Ideal for a cozy meal, it can be garnished with cheddar cheese, sour cream, olives, or pickled jalapeños for added flavor.

Author: Maya
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours
Yield: 8 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat and Aromatics

1 1/2 Tbsp olive oil
1 medium yellow onion, peeled and chopped
1 3/4 lb lean ground beef
1/4 lb ground pork
3 cloves garlic, minced

Spices and Seasonings

4 Tbsp chili powder
1 1/2 Tbsp cumin
1 1/2 Tbsp cocoa powder
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground cloves

Liquids and Others

2 Tbsp tomato paste
30 ounces crushed tomatoes (canned)
2 1/2 cups water
2 bay leaves
1 1/2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
30 ounces canned kidney beans, drained and rinsed

Instructions

Sauté the onions: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
Brown the meats: Add the ground beef and ground pork to the pan, breaking them apart with a spoon. Cook until no longer pink, approximately 8-10 minutes. Drain excess fat if necessary.
Add spices and aromatics: Stir in chili powder, cumin, cocoa powder, cinnamon, salt, crushed red pepper flakes, minced garlic, ground cloves, and tomato paste. Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add liquids and simmer: Pour in crushed tomatoes, water, Worcestershire sauce, apple cider vinegar, and add bay leaves. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low and partially cover. Let cook gently for 2 to 3 hours, stirring occasionally for best flavor development.
Add beans: About 15 minutes before the end of cooking time, add the drained and rinsed kidney beans. Stir well and continue to simmer uncovered or partially covered.
Finish and serve: Remove bay leaves before serving. Serve chili hot, garnished with shredded cheddar cheese, sour cream, black olives, or pickled jalapeños according to preference.

Notes

Simmering the chili for 2-3 hours allows the flavors to meld and develop a rich depth.
If you prefer a thicker chili, simmer uncovered for the last 30 minutes to reduce liquid.
The use of cocoa powder and cinnamon adds a unique warmth, but these can be adjusted according to taste.
Ground cloves are potent; using 1/4 tsp ground cloves is easier than whole cloves and avoids the discomfort of fishing whole cloves out before serving.
Feel free to substitute ground turkey or chicken for a leaner version.
This recipe freezes well; store cooled chili in airtight containers for up to 3 months.

Keywords: chili recipe, spiced chili, beef chili, pork chili, hearty chili, comfort food, slow simmer chili