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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

American Tex-Mex Cinnamon Chili Recipe

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This recipe for American Tex-Mex Cinnamon Chili is from VonHatten Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 mini assorted sweet peppers
4 garlic cloves
4 tablespoons olive oil
1 pound ground bison
1 can crushed fire-roasted tomatoes
1 6oz can tomato paste
1 can kidney beans
1 can of pinto beans
1 large sweet onion
1/4 cup turbinado sugar
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons Mexican ancho chili powder
2 teaspoons Cinnamon
1-1/2 Cinnamon sticks
1 teaspoon allspice
1/2 teaspoon cayenne pepper
Directions:
Directions:
1. Coarsely chop the mini assorted sweet peppers, sweet onion and garlic then place in a stockpot with 1 tablespoon olive oil. Sauté the vegetables then add the ground bison and cook for 5 minutes over high heat, stirring often.
2. Turn the heat to medium-low and add the kidney beans, pinto beans, crushed fire-roasted tomatoes, and 3 tablespoons olive oil into the stockpot. Now add tomato paste to the stockpot, be sure to use the whole can. Use the tomato paste can to fill up twice with water and add to the stockpot. Stir all the ingredients together until they are all well incorporated. Finally add the spices, followed by the sugar, and give the mixture a few good stirs.
3. Cover the stockpot with a lid and set heat to low and let the chili simmer for 60 minutes stirring occasionally. Remove Cinnamon sticks before serving.
4. Serve in bowls, garnished with cheese. Use crackers or fresh bread to dip into the chili.

 

 

 

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