Everyone’s favorite tailgate treat gets a spicy sweet swirl of flavor with this easy recipe for cinnamon chili!
I know, I know, you are thinking really? Cinnamon? In chili? But hear me out. :)
I do usually try and save cinnamon for all the sweet treat cooking that happens in my kitchen, like these middle of the cinnamon roll muffins.
Yep, they are muffins that taste just like the perfect middle of a cinnamon roll…that part we always save for last.
But cinnamon can also work wonders for the flavor of savory things. It’s a spice, and it’s not sweet at all by itself.
I sneak it into tomato soup and beef stew, and a nice big cinnamon stick is one of the flavor enhancers in my beloved recipe for Jamie Oliver’s Baked Chicken with Milk.
And here’s a handy link from The Kitchn with a bunch more savory cinnamon recipes, just to show you it’s not just me. :)
Whether it’s going into a recipe that is sweet or savory, cinnamon tastes like fall to me.
Which down here in North Carolina means that the Southern husband and I can now sit out on the sweet little Casita porch in complete and totally happy comfort, and the other day I actually brought my BLANKET out there with me.
I should mention right up front that while there is cinnamon in my chili recipe, there are No Beans, because beans and I do get along.
But of course, if you want to toss some beans in there along with the cinnamon, you be you!
Here’s how you make cinnamon chili!
Put some ground beef in a large skillet over medium high heat and cook it up until it is nice and browned, breaking it up with a wooden spoon. Scoop it out and set it aside.
Add some chopped sweet onion and some chopped garlic and cook until onion starts to soften, about 5 minutes.
Now for the flavor parade! Add tomato paste, oregano, cumin, broth, chili powder, brown sugar, vinegar, salt and of course cinnamon to the skillet, stir it all up and bring it to a delicious, aromatic simmer.
Put the beef back in the skillet, give it all a good stir and let it all simmer over low heat for about 30 minutes until the cooking liquid is reduced and it looks like, well, chili!
We like to serve this up over rice or polenta. One way or the other, divide the chili up among bowls, garnish with cheese and scallions and sour cream and serve!
Oh, and if you want to go to cinnamon heaven…
May I suggest cinnamon sugar chocolate chip cookies for dessert?
Love, Kate x
Want to round out your meal? This recipe pairs well with...
Cinnamon Chili
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Print Recipe
Pin RecipeDescription
Everyone’s favorite tailgate treat gets a spicy sweet swirl of flavor with this easy recipe for cinnamon chili!
Ingredients
- 1 1/2 pounds ground beef
- 1 sweet onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 2 cups chicken broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 cup shredded cheddar cheese
- 2 scallions, chopped
- ½ cup sour cream
Instructions
- Place beef in a large deep skillet over medium high heat and cook until browned, breaking it up with a wooden spoon. Scoop it out and set aside.
- Add onion and garlic and cook until onion starts to soften, about 5 minutes. Add tomato paste, oregano, cumin, broth, chili powder, brown sugar, vinegar, salt and cinnamon, stir it all up and bring it to a simmer.
- Add the beef and let it all simmer over low heat for about 30 minutes until liquid is reduced.
- Divide among bowls, garnish with cheese and scallions and sour cream and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I’ve loved cinnamon ever since we made those burning, cinnamon toothpicks in grade school! You’re too young to know about these, but you could buy little vials of cinnamon oil from the drugstore. You’d put toothpicks in there & after awhile you’d take one & put it in your mouth. Whoo-ee it would burn the side of your mouth but was so yummy. Friends at school would share theirs. I’m sure my mother would never have let us buy the oil.
Next time I make chili (with beans) I’m going to add some cinnamon. Yum!!
Cinnamon oil – that sounds AMAZING! Isn’t cinnamon the best? :)
Cinnamon! Hmmmmm…..will have to try that. I put cocoa powder in my chili (the regular kind, not Dutch) to add that little hint of something. And, sorry. I use both black beans and red kidney beans in my chili. Makes it go a bit further when feeding hungry teens. :)
Cocoa powder in chili and beef stew is THE BEST! And I hear you on the beans. :)