Chili Con Carne – with Cinnamon
Warm, hearty, and packed with bold flavors, this Chili con Carne recipe features a subtle hint of cinnamon, adding depth and warmth to the dish.
Cooking-Time: 60 minutes
Ingredients:
2 lbs of ground beef
1 yellow onion, finely chopped
1 tube tomato paste (2x or 3x concentrated)
1 large can of tomatoes (e.g. cento or mutti)
1 small can of fire roasted tomates
1 cinnamon stick
1 tbsp cinnamon, ground
4 cubes vegetable bouillon
Salt, pepper (to taste)
Chili flakes (to taste)
Splash of filtered water
2 cans kidney beans
1 bag frozen, fire roasted corn
Utensils:
Large pot
Cooking spoon
Cutting board
Sharp knife
Tip:
For the best flavor, prepare a day in advance and reheat before serving.
This Chili con Carne with Cinnamon is not only rich and flavorful but also a fantastic meal to feed a crowd. Its deep, well-balanced spices make it a real comfort food favorite, perfect for game days, family gatherings, or meal prepping for the week. The recipe is easy to follow, requiring just a few simple steps, and the longer it simmers, the better it gets. Whether you're a seasoned cook or making chili for the first time, I'm confident you'll achieve a delicious result that will impress everyone at the table. Plus, it stores and reheats beautifully, making it a great make-ahead option for busy days.
01
Finely chop the onions and sauté them over medium heat until soft and translucent.
02
Add the ground beef and roast until browned, breaking it up into small pieces as it cooks.
03
Stir in the tomato paste and let it caramelize for a deeper flavor.
04
Add diced tomatoes, cinnamon, vegetable bouillon, and a splash of water. Reduce the heat to low and let the chili simmer for at least 60 minutes or longer to develop rich flavors. Season to taste with salt, pepper, and chili flakes to taste.
05
Stir in the kidney beans and corn, allowing them to warm through.
06
Serve topped with shredded Mexican cheese, sour cream, and chopped cilantro. Enjoy with roasted bread, tortilla chips, or rice as a side.