This recipe for Winter Spiced Chili, a healthy riff on Cincinnati Chili, demonstrates how spices ordinarily used for sweets can also work well for savory dishes. Spices have been used for both culinary and medicinal reasons for centuries but incorporating them into everyday cooking may take some practice.
Sure, sprinkling cinnamon on your oatmeal or latte is a start but to really integrate spices into family meals it’s important to work them into traditional favorites. Looking to ethnic cuisines where spices are essential to their cooking style is another great place to learn what flavors blend well together.
I’m a big fan of spices and even made my own blend at a recent spice workshop.
Note from Susan: if you know Regina, a spicy blend certainly fits her personality!
Give the recipe a try and post in the comments how you like it or how you changed it up a bit.
- 1½ tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 lbs lean ground beef
- ½ teaspoon salt
- 1 (15 ounce) can tomato sauce
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 2 tablespoons cider vinegar
- ½ cup reduced-fat shredded Cheddar cheese, optional
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Stir in spices and stir to coat onions with spices and cook 30 seconds. Add ½ cup water; stir and cook until water is absorbed.
- Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned about 10 minutes, sprinkle with salt. Add tomato sauce, diced tomatoes, beans and vinegar. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally.
- Serve over hot whole-wheat spaghetti and top with shredded cheddar cheese if desired.