Best Cinnamon Chili Recipe (Firecracker Chili)
User Reviews
5
Best Cinnamon Chili Recipe (Firecracker Chili)
Description
The Best Cinnamon Chili Recipe starts with browned ground meat and a trio of drained beans, combined with diced tomatoes and tomato sauce to form a robust base. The dish is enriched by sweating onions and garlic with butter and an array of warm spices such as chili powder, smoked paprika, cumin, and notably cinnamon sticks and ground cloves. Optional fresh vegetables can be incorporated to extend the recipe's texture and flavor complexity.
Simmering the chili on low heat for several hours allows the flavors to meld and deepen while creating a thick, satisfying stew. The combination of sweet and savory spices gives the chili a unique character grounded in traditional elements with warmth and a hint of sweetness.
This chili pairs well with classic sides like buttermilk cornbread and toppings such as shredded cheese, green onions, sour cream, or avocado. The recipe includes versatile protein options and suggestions for freezing and reheating to accommodate meal planning and leftovers.
The notes emphasize using a slow cooker either for thorough cooking or convenient reheating from frozen. The inclusion of vegetables as sneaky nutrition boosters is highlighted, along with advice on freezer storage and thawing to maintain quality.
Ingredients
- 1 ½ -2 lbs ground beef try bison, turkey or ground chicken
- 3 cans beans I like kidney, black and pinto, drained and rinsed (sometimes I use more ground beef and one less can of beans) (15 oz)
- 1 large onion chopped
- 1-2 cloves garlic minced
- 2 tablespoons butter
- 15 oz diced tomatoes with juice
- 15 oz tomato sauce
- ¼ cup parsley minced (or heaping tablespoon dried, fresh
- 2 tablespoons chili powder to taste, I use scant tablespoons, use more if you like more heat, less if you want really mild
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon oregano dried
- 1 teaspoon cumin I used scant, again to desired flavor
- ½ teaspoon cloves ground
- 2 cinnamon stick 2 -4 inch or replace with 2 teaspoons ground cinnamon
- 1 bay leaf
- 2-3 hakes red pepper flakes crushed red pepper (again to taste, less if you desire less heat)
- 3-5 dashes paprika smoked paprika is delicious
- dash cayenne pepper if desired
- 1 can black olives with liquid (optional, but add ½ cup water if not using, pitted
Optional Add Ins
- 1 zucchini grated fine (optional)
- 3 carrot grated fine (optional
- 1 cup pumpkin up to the whole can (15 ounces) optional, puree
TOPPING SUGGESTIONS
- cheese 3 cheese Mexican is our favorite, shredded
- green onions chopped
- sour cream
- corn chips brand Fritos
- avocado
Instructions
- Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
- While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
- Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
- Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings. On stovetop, bring to simmer, cover and simmer on low for 2-4 hours.
Notes
- Sneak vegetables into the chili by adding finely grated zucchini, carrots, or pureed pumpkin to enrich the texture and nutrition without altering the flavor noticeably.
- Substitute ground beef with alternatives like bison, elk, turkey, or chicken to vary the protein while keeping a similar cooking approach.
- Cool chili completely before freezing to avoid condensation that causes freezer burn; freeze in individual portions for convenient reheating.
- Freeze flat in bags to save space; thaw overnight in the refrigerator and reheat on the stovetop or slow cooker on low.
- You can freeze chili directly in a slow cooker insert lined with a liner, then reheat by removing from the freezer, peeling off the liner, and heating on low for 2-4 hours.
- Frozen chili retains good quality for 3-4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 649mg | 27% |
| Potassium | 519mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1401IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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