Chili recipe (With a Special Ingredient)

This recipe is a traditional recipe with one added special ingredient. It isn’t a wild or fancy recipe, just a good ole staple chili recipe with one little added seasoning that you might not expect. Its addition makes all the flavors that much more delicious.

It is soup season here in Northern Michigan and chili is regularly occurring on our meal plans. I just love a bowl of chili with some sour cream, shredded cheese, maybe some jalapeños, and then scooped up with a big handful of tortilla chips. I don’t mind serving chili alongside some fresh cornbread but I love the crunch of tortilla chips the best.

Where I discovered the secret ingredient in this chili recipe.

There is a back story as to where I came across this special ingredient. To give you the full scope of my ingredient discovery I will have to fill you in a little about a Christmas tree harvest.

Several industries have a “harvest season”. Obviously farmers need to harvest their crops, Christmas tree farmers have to harvest their trees, Accountants have tax season and Fisherman have fishing seasons. There is a time to harvest and that time for a Christmas tree farmer is busy and chaotic. A Christmas tree farmers harvest is short because you can’t cut the trees too early or they will loose all of their needles before Christmas. But, you have to cut them soon enough to get them shipped to all the stores for the holiday rush.

This leads to all hands on deck. For about 3 weeks the harvest is intense. There are people everywhere. Truck drivers, office ladies, loaders, haulers, shakers, bailers, cutters. Hundreds of semis are getting loaded each day and several hundred workers are making that possible. I worked in numerous facets of the farm as a child. We started as toilet cleaners and worked are way up. By the time of my chili revelation I was in the office. Just as hectic but not as cold!

The harvest season creates a family atmosphere. A family atmosphere of exhausted and dedicated employees. Hungry, tired, dedicated employees. One thing that we always did well at the farm was eat! One particular evening my surrogate mother, Pam, brought in a pot of chili. I was a bit disappointed as I didn’t really love chili but a girl has to eat! And when you are working 15-17 hour days you will eat what is provided because no one leaves during shipping. I scooped myself a bowl of that hearty chili, took a bite, and knew something was different. It was definitely regular ole chili, but it was unique somehow and I couldn’t put my finger on it. The biggest difference was that I liked this chili, a lot!!

I finally tracked Pam down and inquired about her chili recipe. She said is was just regular chili and I said it was not. I didn’t really like chili but I liked her chili. She thought about it and said the only thing that it could be was… cinnamon. Cinnamon in chili? Who would have thought?! It was the yin to my chili’s yang. I have added cinnamon to my chili ever since and I will never go back. The cinnamon compliments the chili powder so well and takes it to a whole new level.

Secret ingredient chili recipe

Here is what you will need for this recipe:

2 lbs. ground beef

1 chopped onion

4 cloves garlic, minced

1 16 oz. can of corn, drained

2 qtrs. of stewed tomatoes **

2 15 oz. cans of beans; black, northern, pinto, or kidney. Drained and rinsed.

2 T. tomato paste (optional)

2 T. chili powder

1 tsp. dried basil

1 tsp. cinnamon (NOT optional)

Salt and pepper to taste

This is all you’ll need to whip up a delicious batch of chili. Brown your beef, then throw in your onions and cook them for about 5 minutes until soft. Add in the minced garlic and let cook for a minute before you toss in the corn, tomatoes, beans and paste. While that comes to a boil, you can add in your seasonings; chili powder, basil, cinnamon, salt and pepper. Let everything simmer for about 10 minutes and you’re ready to serve. Easy, simple and delicious.

** I use my canned stewed tomatoes but you can definitely use store bought stewed tomatoes or even tomato sauce. I believe the large jars are 28 ounces, so 2 of those would work great. You could add in a half cup of water if you wanted it thinner consistency. I add the tomato paste because my stewed tomatoes are a thinner consistency than store bought, but definitely not necessary.

And that’s a wrap

I have now divulged one of my deepest secrets and I hope you all benefit from it. There are so many prized chili recipes along with some really weird ones. I love when someone comes up with something that surprises me. One of my wilder variations was a plum chili. I loved it. My hubby, not so much. My mother in-law had a cactus chili that was always served for lunch at the hospital and she really enjoyed that version. So many ways to enjoy a yummy bowl of chili, but this is one the whole family with enjoy.

If you need another soup recipe and missed my post last week, you can find a Kale and Cauliflower soup here. I hope you enjoy gathering around the table with your family this week. Make the effort to eat together even if it’s not as often as you would like. I love when the days slow down a little and I am home more. Summers are busy soaking up as much sunshine as possible but these shorter fall days have their benefits too. Have a lovely week let me know if you try this chili recipe with it’s special ingredient.