Cinnamon Spiced Chili

Along with anything pumpkin, I think cool fall days scream for a nice hot bowl of chili. I especially like aromatic chilies--ones with lots and lots of good seasonings in them. While it will feel like you are dumping the whole of your spice cabinet into the pot with this recipe, I assure you, the results are worth it!

If you've been following this blog at all, you know I can't leave anything well enough alone. When I made this yesterday, instead of using three pounds of ground beef, I used one and the equivalent of four cans of beans. Or you can soak a bag of beans overnight, boil, and put them in.




CINNAMON SPICED CHILI

Normal.dotm 0 0 1 128 733 Paula Biggs 6 1 900 12.0

3 lbs ground beef

48 ox tomato juice

3 T instant onion flakes

2 T garlic powder

1 T chili powder

1 T ground cumin

1 T paprika

½ tsp thyme

1.2 tsp ground red pepper

¼ tsp marjoram

¼ tsp oregano

½ tsp cinnamon

12 whole cloves

1 bay leaves

0-7 whole 1” dried chili peppers

¼ tsp ground allspice

¼ tsp rosemary

0-1 qt water

1 T salt

Brown ground beef and drain. Place back in stock pot and add al lthe remaining ingredients except the water. Cook for three hous adding water a little at a time as necessary. This chili should not be too thick. You can cook on the stovetop or in the oven at 350. Crock pot should also work well. Freezes extremely well and doubles well.

We love this with kidney beans served over spaghetti, chopped onion, grated cheese and oyster crackers. I also have a fondness for chopped avocado or guacamole and sour cream in my chili—a fondness not shared by Mr. Biggs!