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.
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
Added sugars 2g
Calcium 16% DV
Potassium 22% DV
How to Make It
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.
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