Chad's Rock 'em Sock 'em Beef and Bean Chili with Cinnamon
A hearty, boldly spiced chili that combines ground beef with pork and beans in a rich tomato sauce base. The unexpected addition of cinnamon adds warmth and depth to complement the heat from chipotle, cayenne, and red pepper flakes. This crowd-pleasing recipe feeds a large group and develops complex flavors through slow simmering. Perfect for game day gatherings, potluck dinners, or feeding a hungry family. The combination of sweet cinnamon with fiery spices creates a unique flavor profile that sets this chili apart from traditional recipes.
Ingredients
- 4 pounds lean ground beef, 80/20
- 1 teaspoon Lawry's seasoning salt, divided, to taste
- 1 teaspoon cinnamon, divided, to taste
- 60 ounces Van Camp's Pork and Beans, 4 canskidney beans1:1traditional chili bean option
high
- 60 ounces Hunt's Tomato Sauce, 4 canscrushed tomatoes1:1
chunkier texture
- 1 tablespoon cinnamon
- 1 tablespoon paprika
- 1 teaspoon dried chipotle pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons red pepper flakes
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
Instructions
- 1
Add beans and tomato sauce to an 8-quart heavy-bottomed pot over medium-low heat
- 2
Add cinnamon, paprika, chipotle pepper, cayenne pepper, red pepper flakes, chili powder, and black pepper to pot
- 3
Stir to combine and simmer for 30 minutes
- 4
Taste and adjust heat level by adding more cayenne or red pepper flakes as desired
- 5
Cook half the ground beef in a large skillet over medium heat in large chunks
- 6
Sprinkle beef with half the cinnamon and half the seasoning salt
- 7
Cook beef until done and remove from heat
- 8
Add cooked beef to bean mixture along with half cup of pan liquid
- 9
Stir pot to combine
- 10
Return skillet to heat and cook remaining beef in large chunks
- 11
Season with remaining cinnamon and seasoning salt
- 12
Cook until done and add beef to chili
- 13
Simmer chili for 30 minutes
- 14
Taste and season as necessary before serving
Tips
Brown the beef in batches to avoid overcrowding the pan, which helps develop better flavor and texture
Reserve some pan drippings when adding beef to the chili for extra richness and depth
Start with less heat and build up gradually - you can always add more spice but can't take it away
Good to Know
Refrigerate up to 4 days in covered container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently on stovetop, adding liquid if needed.
Serve hot with cornbread, shredded cheese, sour cream, or chopped onions.
Common Mistakes
Don't rush the simmering time to avoid underdeveloped flavors
Avoid adding all spices at once without tasting to prevent overseasoning
Don't drain beef completely to retain flavorful drippings for the chili
Substitutions
FAQ
Can I make this chili less spicy?
Yes, reduce or omit the cayenne pepper and red pepper flakes. Start with half the chipotle pepper and add more to taste.
What if I don't have an 8-quart pot?
You can halve the recipe for a smaller pot, or use two separate pots and combine at the end.
How long will this chili keep in the refrigerator?
This chili will keep for up to 4 days refrigerated in a covered container. The flavors actually improve overnight.