Cinnamon Recipes For Health Recipe For Chili

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EASY FIRECRACKER CINNAMON CHILI



Easy Firecracker Cinnamon Chili image

Spicy, but not HOT Firecracker cinnamon chili. Give this delicious, but unusually spiced chili a try, adding shredded zucchini to increase the nutritional value and flavor! A healthy best ever chili recipe1

Provided by Kathleen | The Fresh Cooky 2021

Categories     Soups & Stews

Time 6h20m

Number Of Ingredients 27

1 ½ -2 lbs of ground beef (try bison, turkey or ground chicken)
3-16 oz cans of beans (I like kidney, black and pinto, drained and rinsed (sometimes I use more ground beef and one less can of beans))
1 large onion (chopped)
1-2 cloves garlic (minced)
2 tablespoons butter
1 15 oz can diced tomatoes (with juice)
1 15 oz can tomato sauce
¼ cup fresh parsley (minced (or heaping tablespoon dried))
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 ground cloves
2 cinnamon sticks (2 -4 inch)
1 bay leaf
2-3 shakes (or ½ tsp crushed red pepper (again to taste, less if you desire less heat))
3-5 shakes of paprika (smoked paprika is delicious)
Dash of Cayenne pepper (if desired)
1 large can pitted black olives (with liquid (optional, but add ½ cup water if not using))
1 zucchini (grated fine (optional))
3 carrots (grated fine (optional))
1 cup - 15 oz can pumpkin puree (optional)
Shredded Cheese (3 cheese Mexican is our favorite)
Green onions (chopped)
Sour Cream
Fritos Corn Chips

Steps:

  • 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.

Nutrition Facts : ServingSize 1 ounces, Calories 872 kcal, Carbohydrate 96 g, Protein 53 g, Fat 34 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1417 mg, Fiber 11 g, Sugar 70 g, UnsaturatedFat 15 g

CINNAMON-LACED CHILI



Cinnamon-Laced Chili image

This take on Cincinnati chili forgoes the traditional spaghetti accompaniment, though you can serve it over hot cooked noodles if you like. While many cooks think of cinnamon only as a spice for baked goods and sweets, it's fantastic in savory dishes-particularly roasted, braised, and stewed meats like beef, pork, and chicken.

Provided by Cooking Light

Time 1h

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 18

2 tablespoons canola oil
1 1/2 pounds beef chuck, cubed
2 cups chopped yellow onion
1 1/2 cups seeded and chopped poblano chile
8 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon unsalted tomato paste
1 1/2 teaspoons ground cumin
2 1/2 cups unsalted chicken stock
2 tablespoons paprika
2 tablespoons red wine vinegar
1 1/2 tablespoons light brown sugar
1 tablespoon reduced-sodium Worcestershire sauce
1 teaspoon kosher salt
3 cinnamon sticks
1 (15.5-oz.) can unsalted black beans, rinsed and drained
2 ounces sharp cheddar cheese, shredded
1 tablespoon sliced fresh chives

Steps:

  • Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally. Place on a plate.
  • Add onion, poblano, and garlic to Dutch oven, and cook 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium. Add browned beef, cover, and simmer 45 minutes or until beef is tender, stirring occasionally.
  • Remove cinnamon sticks; discard. Stir in beans; serve. Sprinkle each serving with shredded cheese and chives.

Nutrition Facts : Calories 370, Carbohydrate 29 g, Fat 14 g, Fiber 8 g, Protein 35 g, SaturatedFat 5 g, Sodium 564 mg, Sugar 5 g

CINCINNATI CHILI I



Cincinnati Chili I image

An unusual chili, with cinnamon, cloves, and even chocolate!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
½ cup chopped onion
2 pounds ground beef
¼ cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
½ (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup shredded Cheddar cheese

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  • Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  • It is the best if you now refrigerate overnight.
  • Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 7 g, Cholesterol 100.2 mg, Fat 35 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 14 g, Sodium 659.1 mg, Sugar 2.9 g

AUTHENTIC CINCINNATI CHILI



Authentic Cincinnati Chili image

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Provided by Melissa Hamilton

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 11h45m

Yield 10

Number Of Ingredients 16

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Steps:

  • Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  • The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g

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