Sweet and Spicy Chili

California Raisin Marketing Board
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 120 mins


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

Nutritional Info *per serving

  • Glycemic Load 18.94
  • Calories 410
  • Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 75mg
  • Sodium 1060mg
  • Potassium 1120mg
  • Carbohydrate 47g
  • Fiber 7g
  • Sugars 29g
  • Protein 28g
  • Trans Fat 0.5g
  • Vitamin A 20%
  • Vitamin C 35%
  • Calcium 10%
  • Iron 30%