This is a well balanced chili with hints of smoked peppers and cinnamon. It is mild to medium hot, but you can make it as hot as you want. Ingredients:
1 large onion, chopped
4 cloves garlic, chopped
1 (or more!) chipotle peppers (smoked jalapenos)
1 cinnamon stick2 pounds ground beef (or a top round roast, diced)
1 small can tomato paste
2 cups beef broth
3-4 pounds tomatoes, chopped (or 2 28 oz cans roma tomatoes, chopped, with liquid)
1 cup small red beans, soaked overnight (or 2 14 oz cans red beans)
2 tbs each chili powder, cumin, oregano
1 tbs each salt and sugar
freshly ground black pepper
Saute the onions, garlic, and chipotle in olive oil in a large dutch oven. Turn up the heat to medium high and add the beef. Brown well. Stir in the tomato paste. Add the beef broth, tomatoes, beans, and cinnamon stick. Reduce heat to low and simmer, partially covered, stirring occasionally for 1 1/2 to 2 hours. After 1 hour, add all the spices. When done, adjust spices as necessary (I usually end up adding more chili powder and salt). Serve with sour cream and warm cornbread. Enjoy!
