Everyone’s favorite tailgate treat gets a spicy sweet swirl of flavor with this easy recipe for cinnamon chili!
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Why we love this recipe
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.
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 it is just the thing you need to make your chili taste like a crisp fall day any time of year.
(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!)
Ingredients you need
Ingredient notes and substitutions
- Ground Beef: We recommend the 80/20 fat version for the very best flavor.
- Vinegar: You’re looking for cider vinegar for this recipe, which can be found with all the other vinegars in this recipe
- Brown Sugar: I know, it’s a surprise to find sugar in a chili recipe, but the brown sugar blends perfectly with all the savory spices you have going on
- Toppings: We like sour cream, scallions and shredded cheddar with our cinnamon chili, but if you have other topping favorites for chili, go for it!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: 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.
STEP 2: 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, chicken 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.
STEP 3: 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!
Now all you need to do is divide the chili up among bowls, garnish with cheese and scallions and sour cream (or whatever other toppings you like) and serve!
Recipe FAQ
You can! As I hear tell, both canned black beans and kidney beans work well for chili – you need about two cups.
It definitely can! And if you are taking it to a tailgate or a party, put it in your slow cooker on low about an hour before you want to serve it and it will be nice and warm.
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
Want to round out your meal?
Cinnamon chili is wonderful on its own, but we also love serving it over either regular rice or sesame lime rice. And chili over polenta is also amazing!
And since we have the cinnamon thing going on, let’s keep the party rocking with some cinnamon chocolate chip cookies for dessert!
Other chili recipes we love
Looking for more tailgate inspiration? Here is our complete collection of tailgate recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Cinnamon Chili
Everyone’s favorite tailgate treat gets a spicy sweet swirl of flavor with this easy recipe for cinnamon chili!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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
-
- Ground Beef: We recommend the 80/20 fat version for the very best flavor.
-
- Vinegar: You’re looking for cider vinegar for this recipe, which can be found with all the other vinegars in this recipe
-
- Brown Sugar: I know, it’s a surprise to find sugar in a chili recipe, but the brown sugar blends perfectly with all the savory spices you have going on
-
- Toppings: We like sour cream, scallions and shredded cheddar with our cinnamon chili, but if you have other topping favorites for chili, go for it!
Sherryl says
How large is a serving in this recipe? I want to make about 4 quarts in a 6-qt crockpot and need the correct multipler for the recipe.
Ooof, math! I usually don’t measuring servings in quarts, but this recipe estimates about a cup of chili per person, so 4 cups altogether. Since there are 4 cups in a quart, I think you would have to increase the ingredients by 4. I hope this helps and that you love this spin on chili as much as we do!
S Bailey says
Thank you, Kate. One serving equals one cup is exactly what I need
to know!
Sherryl
Hurray! Happy to help. :)
Remy says
This was a huge hit at our last tailgate. So yummy! We had some people who just scooped it up with chips – also amazing!
Scooping it up with chips! I’m definitely doing that next time I make this.
Rachel says
Did you know that Cincinnati Chilli has cinnamon in it as well as a few other spices? It’s served atop pasta too.
I did know that – between that and the spaghetti and the cheese, that’s one of my favorite chilis ever! Here’s my take on it: https://www.framedcooks.com/cincinnati-chili-2/
Taylor says
Love this recipe! There being no beans makes this the perfect chili for me!
Theresa Murphy says
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. :)
Martha in KS says
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? :)