Chili is an ideal winter comfort food that has many variations and fiercely devoted fans. Most recipes use the basic ingredients of meat, beans, onions, and chili peppers. This recipe is a take on Cincinnati Chili, which is often served over a bed of spaghetti. It has a sweeter flavor that comes from cinnamon and Worcestershire sauce, but it can also be eaten without pasta. Either way, it’s the perfect hot meal for a cool night in your van.
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RECIPE: CINNAMON-LACED BEEF CHILI
Based on the recipe from CookingLight
Ingredients for One Small Batch (4 – 6 servings):
2 cups Yellow Onion, chopped (1 medium size, about 10 ounces)
1 ½ cups Poblano Chile Peppers – rinsed, dried, seeded and chopped (about 10 ounces)
8 cloves Garlic, chopped (about 1 small bulb)
2 Tbsp. Fresh Oregano, chopped
2 Tbsp. Extra Virgin Olive Oil or Avocado Oil
1 ½ lbs Beef Chuck Roast, cubed (or pre-cut “Beef for Stew”)
2 Tbsp. Tomato Paste
1 ½ tsp. Ground Cumin Seed
2 ½ cups Beef Bone Broth or Beef Stock (lower sodium preferred)
2 Tbsp. Paprika
2 Tbsp. Red Wine Vinegar
1 ½ Tbsp. Brown Sugar
1 Tbsp. Worcestershire Sauce
1 tsp. Salt (Kosher or Sea Salt preferred)
3 Cinnamon Sticks
1 15-oz. can Black Beans – No Salt Added, drained and rinsed
Fresh Jalapeño pepper, chopped (add with poblano peppers)
Sriracha Sauce, to taste (add with Worcestershire sauce)
Garnish / Topping:
2 oz. Sharp Cheddar Cheese, shredded
1 Tbsp. Fresh Chives, sliced
Note on Quantity: This recipe can easily be doubled and cooked in the same size Dutch oven pan.
- Chop the yellow onion. Add it to a medium-sized bowl.
- Rinse and dry the poblano chile pepper(s). Seed and chop them. Then add them to the onions.
- Rinse and dry the jalapeño pepper, if you’re adding this optional ingredient. Then seed and chop it. Add it to the onion and poblano mixture.
- Chop the garlic cloves, then add them to the onion and pepper mixture.
- Rinse and dry the oregano. Pull the leaves off the stems, then chop the leaves. Set aside in a small dish.
- In a Dutch oven pan, heat the oil on medium-high heat.
- Add the beef and cook it for 8 minutes, or until browned on all sides. Turn it occasionally.
- With a slotted spoon, remove the beef from the pan and place it on a plate to save it for adding back later.
- In the hot pan, containing the remaining beef juices and oil, add the onion, pepper and garlic mixture.
- Cook for 5-6 minutes over medium-high heat, stirring frequently.
- Add the oregano, tomato paste, and ground cumin seed.
- Cook for 2 minutes, stirring constantly.
- Add the bone broth or stock.
- Add the paprika, red wine vinegar, brown sugar, Worcestershire sauce, salt, and cinnamon sticks.
- Stir everything together well, 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. Stir occasionally.
- While the chili is cooking, drain and rinse black beans and set aside in a bowl.
- When the chili is finished cooking, remove the cinnamon sticks and discard them. Stir in the black beans.
- Garnish each serving with a sprinkle of cheese and chives. If desired, you can serve this Cincinnati-stye chili over spaghetti or other noodles. Refer to the pasta/noodle package for cooking instructions.
Start-to-Finish Time: 2 to 2.5 hours
Cooking Tools Needed:
- Cutting board(s)
- Medium bowl
- Small bowls / dishes
- Kitchen knives
- Paper towels
- Measuring cup set
- Measuring spoon set
- Liquid measuring cup set
- Dutch oven pan (at least 4-5 quart size) with cover
- Slotted cooking/mixing spoon
- Cooking/Mixing spoon
- Can opener
- Hand strainer
- Hand cheese grater/microplane
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