It had somehow never occurred to me to use cinnamon in chili…
This recipe was apparently known as Cincinnati Chili. Then some folks I know in North Carolina added Pinto Beans and Cumin . . . I must say, I like it.
I’m calling this variety Christmas Chili /;^)
1 or 2 pounds ground beef (I like it pretty lean)
1/2 of a sweet-yellow onion; chopped
2 teaspoons minced garlic
Brown beef with the chopped onion and garlic; drain fat, if any.
32 oz. carton of beef broth
one 14-1/2 oz. can diced tomatoes; undrained
1 small can tomato paste
one 14-1/2 oz. can each :
kidney beans, black beans, pinto beans; drained and rinsed
1 tablespoon chili powder
1/2 teaspoon each of cinnamon, allspice, cumin, oregano, and salt.
simmer 1-1/2 to 2 hours, stirring enough to keep from getting bored;
this also makes the house smell really nice and spicy.
Mmmmmm, try it. You might like it.
I think it’s already time to make some more.