Sweet and Spicy Chili

By Jennica Mosier, Honorable Mention - Entree Category Coast-to-Coast Recipe Contest
An unbelievable meld of flavors with beef, tomato, mushrooms, olives, beans and California raisins.


  • Serving Size: 1 cup


  • 1 1/2 pounds lean ground beef
  • 1 medium onions, diced
  • 1/4 teaspoon garlic powder
  • 1 can (14 1/2 ounces) whole tomatoes with juice
  • 1 can (8 ounces) tomato sauce
  • 1 small can (8 ounces) sliced mushrooms
  • 1/2 cup sliced ripe olives
  • 1/2 cup diced celery
  • 1 large green pepper, diced
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons chili powder
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon sugar
  • 1 beef bouillion cube
  • 1/2 cup California raisins
  • 1 bay leaf
  • 2 whole cloves
  • 1 can (15 ounces) kidney beans, drained


Brown ground beef, onions and garlic powder in large stockpot. Drain excess fat, if necessary. Add remaining ingredients except kidney beans, including bay leaf and cloves in a tea basket or cheesecloth for easy removal. Bring to boil; reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Stir in kidney beans and heat through. Remove bay leaf and cloves; adjust seasonings and serve in crocks or bowls.

Nutrition Facts Per Serving

Calories 270 (29% from fat); Total Fat 9g (sat 3.5g, mono 4g, poly <1g, trans 0g ); Cholesterol 30mg; Protein 23g; Carbohydrate 27g; (Dietary Fiber 6g; Sugars 12g; ); Iron 4mg; Sodium 670mg; Calcium 78mg; Potassium 800mg

This recipe is found in the following categories:

Special Diet

One Response

  1. Cynthia says:

    My husband and I tried this at the Big Fresno Fair last year and it was delicious! I’ve made it multiple times this last year and everyone who has tried it asks for the recipe. Thanks so much!

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