Beef Chili


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


  1. 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.
  2. 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.
  3. Pour drained beans, tomatoes and chicken broth into Dutch oven, adding sugar and  a pinch of kosher salt. Stir to combine well.
  4. Bring to a slight boil, reduce heat to low and add cover to pot. Let simmer 60-90 minutes, stirring occasionally.
  5. Serve with desired toppings.


Until next time, Kris






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