Dinner: Cincinnati Chili Recipe | MyRecipes

Recipe by Susan Kitchens "At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cincinnati Chili Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Cooking spray
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley

Instructions

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

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