*Hot Cinnamon Chili*
This is a wonderful chili with a cinnamon twist. One of my favorite candies is those little cinnamon hearts or Hot Tamales. Not that this recipe tastes like those, but I love hot cinnamon. The smell of mulled cinnamon cider is tantalizing to me as well. Cinnamon has such a marvelous taste and smell.
A while ago, my wife asked me if I added cinnamon to the chili I was making. I said, “Cinnamon in chili! That’s crazy. Who puts cinnamon in chili?” Well, after tasting my chili with the tiny amount of added cinnamon I was quite surprised. Since then I have taken the recipe one step further by finding the right amount to use and I add considerably more than my wife does.
Ingredients are as follows:
* 2 pounds of ground beef (regular or lean)
* 2 medium onions
* 5 stocks of celery
* 1 large can of tomato sauce
* 1 can of maple flavored pork and beans
* 1 can of chick peas
* 1 can of kidney beans
* 1 can of diced or crushed tomatoes
* 2 tablespoons of crushed chili peppers
* 2 tablespoons of cinnamon
* 6 large garlic cloves
* 1 tablespoon basil
* 1 teaspoon salt
* 1 tablespoon black pepper
Dice and saute the onions until they are slightly clear. Don’t over cook them. Add the ground beef and crushed garlic and cook well. When done add the rest of the ingredients and simmer for an hour, stirring often. Do not serve at this time. Let the chili stand in the refrigerator overnight as this will allow the flavors to blend and the consistency to thicken.
Pray for your internals with this dish.