Springfield-Style Chili
A thick, cinnamon-and-cumin-spiced chili made with chili-specific seasoning blends, associated with Springfield, Illinois's long-running chili parlors.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 30
- protein
- 24
- calories
- 380
Instructions
- 1
Cook the ground beef with onion and garlic in a large pot until browned. Drain off any excess fat.
- 2
Stir in the chili powder, cinnamon, and cumin. Cook for 1 minute until fragrant.
- 3
Add the tomato sauce and beef broth. Stir well to combine.
- 4
Bring the liquid to a simmer. Cook uncovered for 45 minutes, stirring occasionally.
- 5
Stir in the kidney beans. Simmer for another 10 minutes.
- 6
Taste the chili. Add more chili powder or salt as needed.
- 7
Ladle the chili into bowls. Top with shredded cheddar and oyster crackers.
Chef's tips
The cinnamon should add subtle warmth without tasting sweet, so start light. Letting the chili rest in the fridge overnight deepens the flavor.
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop, adding a splash of broth if too thick.
Common mistakes to avoid
- •Adding too much cinnamon so it tastes like dessert spice
- •Not simmering the chili long enough to thicken
Serving suggestions
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