Sweet and Spicy Chili

  • Yield 12 servings
  • Prep 15 mins
  • Cook 120 mins

An unbelievable meld of flavors with beef, tomato, mushrooms, olives, beans and California raisins.

California Raisin Marketing Board


3 pounds lean ground beef
2 large onions, diced
1/4 teaspoon garlic powder
1 can (32-ounce) whole tomatoes with juice
1 can (14.5-ounce) tomato sauce
2 cans cans (8 ounces each) sliced mushrooms
1 cup sliced ripe olives
1 cup diced celery
1 large green pepper, diced
1 1/2 teaspoons salt
3 tablespoons chili powder
1/8 teaspoon to 1/4 ground red pepper
2 tablespoons sugar
2 whole beef bouillion cubes
3 cups California raisins
1 whole bay leaf
5 whole cloves
2 cans (15.5-ounce) kidney beans, drained


  1. 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.
  2. Bring to boil; reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Stir in kidney beans and heat through.
  3. Remove bay leaf and cloves; adjust seasonings and serve in crocks or bowls.
Recipe by Jennica Mosier, courtesy of the California Raisin Marketing Board



Get every new post delivered to your Inbox.

Join 262 other followers