My Unconventional 1-Ingredient Upgrade for Making Legendary Chili

When I find a recipe that my family likes, I immediately add it to our rotation. I make the same fluffy buttermilk waffles, spaghetti and meatballs, and chicken noodle soup on repeat, and beef chili is no different. I’ve been making the same recipe for close to 10 years. At this point, I couldn’t tell you how I found this recipe or if someone recommended it to me, but I never stray. 

Now, I’ve tried other recipes over the years to “mix it up,” but none have ever been met with the same level of enthusiasm as this specific pot of chili. It has all the usual suspects: ground beef, onions, garlic, beef stock, tomatoes, a can of red kidney beans, and a red bell pepper. After a bit of recipe comparison for the sake of research, I discovered that my go-to recipe adds one surprising ingredient that truly sets it apart: ground cinnamon. It’s so good that we never have much in the way of leftovers (and if there is, it’s usually mixed into a pot of Annie’s mac and cheese for a quick take on chili mac).  

Adding ground cinnamon — a spice that’s usually found in sweets — takes every pot from pretty good to ridiculously delicious. Here, its bold flavor rounds out a spice blend that also contains chili powder, ground cumin, and unsweetened cocoa powder. I find that the ground cinnamon adds warm notes and a spicy-sweet flavor that lends a satisfying depth to the chili, much like it does for baked goods.