2 tbsp. olive oil;
1 lb. lean ground beef (approx.);
1 yellow onion, diced;
3 cloves of garlic, minced;
Two 28-oz.cans of crushed tomatoes;
One 28-oz. can of whole tomatoes, drained and diced; and
Two 14-oz. cans of dark red kidney beans, drained.
For the Spice Mix:
1 cinnamon stick;
2 tbsp. of chili powder;
1 tbsp. of toasted ground cumin;
1 tbsp. of onion powder;
2 tsp. of kosher salt;
1 tsp. of coarsely ground black pepper;
1 tsp. of ground coriander;
1 tsp. of chipotle pepper powder; and
1 tsp. of smoked paprika.
1) Add two tablespoons of olive oil to a large, tall-sided pot over medium heat. Once the oil is hot, brown the beef, using a spatula to break the beef up into small pieces as it cooks. Once the beef is thoroughly browned, add the diced onion and garlic, and continue sauteing until the veggies are translucent (approximately two more minutes).
2) Add the crushed tomatoes, the diced tomatoes, and the beans to the pot. Stir to combine.
3) Add the cinnamon stick and the rest of the spices to the pot and stir. Bring the chili to a gentle boil over med-high heat, making sure you stir frequently to prevent scorching. Once the chili is bubbling, reduce the heat to low, continuing to stir occasionally, and simmer for at least 20 minutes. Remove the cinnamon stick before storing or serving.