Chili is the ultimate comfort food, don’t you think? When the season changes and fall winds start to blow (in Saskatchewan they never stop, actually) it’s a warm bowl of chili that hits the spot more than anything. And – every time I make it – I decide that I need a “recipe” to follow, when in fact, chili is a very forgiving dish. You can add a bit of this, more of that, and taste test as it cooks and the flavours meld together in a slow cooker. In any case, I use a recipe as a good base.
Here’s a new one I tried this fall that was a definite keeper, with the new and interesting ingredient being cinnamon (in the past I’ve used chocolate in chili and that was pretty tasty as well.)
- 2 large onions, diced
- 5 cloves garlic, chopped
- 2 pounds extra lean ground beef
- 2 cans diced tomatoes (796ml each)
- 1.5 tsp salt
- 1 tsp pepper
- 1.5 Tbsp cumin
- ½ Tbsp chili powder
- 2 Tbsp paprika
- 2 Tbsp dried oregano
- ½ tsp cinnamon
- 1 can red kidney beans
- In a large frying pan, saute onion and garlic until soft. Add ground beef: cook and stir until meat is browned. Drain fat.
- Transfer to slow cooker. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon. Cover and cook on low for 6 hours.
- Serve with toppings of your choice (we like sliced jalapenos and cheese!)
If you’re hesitant on adding cinnamon, you could always start with 1/4tsp and taste test from there, but I found 1/2 tsp perfect and I liked challenging the family to discover the “secret ingredient” added at dinner time.