Cinnamon-Laced Chili
"This take on Cincinnati chili forgoes the traditional spaghetti accompaniment, though you can serve it over hot cooked noodles if you like. While many cooks think of cinnamon only as a spice for baked goods and sweets, it’s fantastic in savory dishes—particularly roasted, braised, and stewed meats like beef, pork, and chicken...."
INGREDIENTS
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2 tablespoons canola oil
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1 1/2 pounds beef chuck, cubed
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2 cups chopped yellow onion
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1 1/2 cups seeded and chopped poblano chile
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8 garlic cloves, chopped
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2 tablespoons chopped fresh oregano
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1 tablespoon unsalted tomato paste
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1 1/2 teaspoons ground cumin
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2 1/2 cups unsalted chicken stock
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2 tablespoons paprika
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2 tablespoons red wine vinegar
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1 1/2 tablespoons light brown sugar
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1 tablespoon reduced-sodium Worcestershire sauce
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1 teaspoon kosher salt
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3 cinnamon sticks
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1 (15.5-oz.) can unsalted black beans, rinsed and drained
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2 ounces sharp cheddar cheese, shredded
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1 tablespoon sliced fresh chives
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