Yesterday being Sunday and also Packer Sunday, Dennis and I thought chili would be the perfect playoff game dinner. When chatting with my mom on the phone on Saturday, she mentioned adding a dash of cinnamon to the chili. Well, I did, and everyone loved it.
After sautéing an onion and several stalks of celery, I added 4 cloves of minced garlic and let it cook for 45 seconds before adding two pounds of 90% lean ground beef, kosher salt, pepper, chili powder, red pepper flakes and cinnamon.
To the cooked beef, I added a can each of red kidney beans, white kidney beans and great Northern beans.
I then poured tomato sauce, whole plum tomatoes, diced tomatoes and tomato paste, along with a cup of low sodium chicken broth into the pot. Once the tomatoes were incorporated, I added two teaspoons of sugar and a pinch of kosher salt.
I brought the chili to a small boil before reducing the heat to low, placing the lid on my Dutch oven and letting it simmer for an hour and a half.
You can definitely be creative with your toppings. What I chose was sliced jalapeños, diced red onion, shredded cheese, diced avocado, light sour cream and cilantro.
Everyone absolutely loved this chili! Dennis and I had leftovers tonight and loved it just as much as last night. Kylie and her boyfriend, Jacob loved it as well. It’s always a good sign when the kids love it!
2 pounds 90% lean ground beef
3 tablespoons olive oil, divided
1 white onion, chopped
4 cloves garlic, minced
8 stalks of celery, chopped
2-1/2 teaspoons kosher salt, divided, plus a pinch
1-1/2 teaspoons pepper, divided
3 tablespoons chili powder
pinch of red pepper flakes
pinch of cinnamon
2 teaspoons sugar
1 can red kidney beans, drained and rinsed
1 can white kidney (cannellini) beans, drained and rinsed
1 can great Norther beans, drained and rinsed
1 14-1/2 ounce can no salt added, diced tomatoes
1 14-1/2 ounce can tomato sauce
1 28-ounce can unsalted plum tomatoes
1 8-ounce can tomato paste
1 cup low sodium chicken broth
Toppings of your choice
- Heat 2 tablespoons olive oil in large Dutch oven. Add onion, celery and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Sauté until crisp tender, 5-7 minutes. Add garlic and sauté 45 seconds.
- Add ground beef plus 1-1/2 teaspoons kosher salt, 1 teaspoon pepper, chili powder, red pepper flakes and cinnamon and cook until beef is browned and crumbly.
- Pour drained beans, tomatoes and chicken broth into Dutch oven, adding sugar and a pinch of kosher salt. Stir to combine well.
- Bring to a slight boil, reduce heat to low and add cover to pot. Let simmer 60-90 minutes, stirring occasionally.
- Serve with desired toppings.
Until next time, Kris