This week the word is Brrrrr! That means it’s time to pull out your favorite chili recipe, grab a Dutch oven and get cookin! This yummy dish makes the cold weather almost welcome, and there isn’t a finer bowl of winter comfort food than homemade chili! This particular recipe has a fabulous twist—cinnamon sticks, which adds a subtle earthiness to the dish.(You’ll find many award-winning chili recipes have added cinnamon to the mix!) I’ve partnered with La Mesa RV to travel our great state, looking for fun adventures and cooking delicious dishes in all sorts of RV’s, and this week, it was time for a hot bowl of spicy beef and chiles! Grab a bowl full and devour!
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| Servings |
Ingredients
- 2 cups sweet yellow onion, chopped fine
- 1 1/2 cups Poblano chile peppers, seeded and chopped fine (approximately 10 ounces)
- 8 cloves garlic, minced (about 1 small bulb)
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons olive oil
- 1 1/2 pounds beef chuck roast, cubed (or pre-cut “beef for stew”)
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 2 1/2 cups beef bone broth or beef stock
- 2 tablespoons paprika (smoked or regular)
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher or sea salt
- 3 cinnamon sticks
- 1 can black beans (drained and rinsed, 15 ounce can)
Optional Add-Ons:
- 1 fresh Jalapeño pepper, chopped (add with poblano chile peppers)
- Sriracha Sauce to taste (add with Worcestershire sauce)
Garnish and Toppings:
Ingredients
Optional Add-Ons:
Garnish and Toppings: | Rate this recipe! |
Instructions
- In a bowl, combine the sweet yellow onion, garlic, poblano chile and (optional) jalapeño pepper. Pull the leaves off the oregano stems, chop and set aside in a small dish. In a Dutch oven or chili pot, heat the oil on medium-high heat. Add the beef and cook for about 8 minutes or until browned on all sides, stirring occasionally. When done, remove beef with slotted spoon and set aside. In the hot pan with the beef juices and oil, add the onion, garlic and peppers. Cook for 5-6 minutes over medium-high heat, stirring frequently. Add the oregano, tomato paste and ground cumin, and cook for 2 minutes, stirring constantly. Add the bone broth or stock, paprika, red wine vinegar, brown sugar, Worcestershire sauce, salt and cinnamon sticks. Stir ingredients until well combined and bring the pot to a boil on high heat. Reduce the heat to medium-low and add the reserved, browned beef. Cover and cook on medium-low heat for 45 minutes, or until beef is tender, stirring occasionally. When the chili has finished cooking, remove the cinnamon sticks. Drain and rinse the black beans and add to the pot, gently stirring to combine. Garnish each serving with a sprinkle of cheese and chives. If desired, you can serve this Cincinnati-style chili over spaghetti or other noodles.
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