Cinnamon Chili (2024)

Everyone’s favorite tailgate treat gets a spicy sweet swirl of flavor with this easy recipe for cinnamon chili!

Why we love this recipe

I know, I know, you are thinking really? Cinnamon? In chili? But hear me out. :)

I do usually try and save cinnamon for all the sweet treat cooking that happens in my kitchen, like these middle of the cinnamon roll muffins.

But cinnamon can also work wonders for the flavor of savory things. It’s a spice, and it’s not sweet at all by itself.

I sneak it into tomato soup and beef stew, and a nice big cinnamon stick is one of the flavor enhancers in my beloved recipe for Jamie Oliver’s Baked Chicken with Milk.

And it is just the thing you need to make your chili taste like a crisp fall day any time of year.

(I should mention right up front that while there is cinnamon in my chili recipe, there are No Beans, because beans and I do get along.But of course, if you want to toss some beans in there along with the cinnamon, you be you!)

Ingredients you need

Ingredient notes and substitutions

• Ground Beef: We recommend the 80/20 fat version for the very best flavor.
• Vinegar: You’re looking for cider vinegar for this recipe, which can be found with all the other vinegars in this recipe
• Brown Sugar: I know, it’s a surprise to find sugar in a chili recipe, but the brown sugar blends perfectly with all the savory spices you have going on
• Toppings: We like sour cream, scallions and shredded cheddar with our cinnamon chili, but if you have other topping favorites for chili, go for it!

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Put some ground beef in a large skillet over medium high heat and cook it up until it is nice and browned, breaking it up with a wooden spoon.Scoop it out and set it aside.

STEP 2: Add some chopped sweet onion and some chopped garlic and cook until onion starts to soften, about 5 minutes.

Now for the flavor parade! Add tomato paste, oregano, cumin, chicken broth, chili powder, brown sugar, vinegar, salt and of course cinnamon to the skillet, stir it all up and bring it to a delicious, aromatic simmer.

STEP 3: Put the beef back in the skillet, give it all a good stir and let it all simmer over low heat for about 30 minutes until the cooking liquid is reduced and it looks like, well, chili!

Now all you need to do is divide the chili up among bowls, garnish with cheese and scallions and sour cream (or whatever other toppings you like) and serve!

Recipe FAQ

Want to round out your meal?

Cinnamon chili is wonderful on its own, but we also love serving it over either regular rice or sesame lime rice. And chili over polenta is also amazing!

And since we have the cinnamon thing going on, let’s keep the party rocking with some cinnamon chocolate chip cookies for dessert!

Other chili recipes we love

Looking for more tailgate inspiration? Here is our complete collection of tailgate recipes!

Could you leave us some stars?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.