Cinnamon Laced Beef Chili
Cinnamon Laced Beef Chili
    Ingredients
    Optional Add-Ons:
    Instructions
    1. 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.