I don't remember ever having this at the Jazz Cooker in Indianapolis IN but it was in the recipe book. I think it might have been one of the soups of the day. Loads of beans thick chili with a hint of cinnamon that will keep you warm in the winter AND in the summer is amazing to make chili cheese dogs with. Put it on a hamburger bun and It also makes a mean Sloppy Joe.
1½ pound ground beef
1 small white onion, diced
1 can 15 ounces black beans
1 can 15 ounces diced tomatoes
1 tablespoon Worcestershire
1 cup ketchup
3 tablespoons chili powder
1 Tablespoon cumin
½ teaspoon cayenne
⅛ teaspoon cinnamon
1On high heat in a large pot, brown the ground beef. Add the diced onions and saute until slightly translucent. Remove from heat and drain the fat.
2Return to pot and place on medium high-heat. Add all of the remaining ingredients. Bring to a low boil, lower the temperature and simmer for 20 minutes to an hour. Serve with oyster cracker and sour cream.
Ingredients
1½ pound ground beef
1 small white onion, diced
1 can 15 ounces black beans
1 can 15 ounces diced tomatoes
1 tablespoon Worcestershire
1 cup ketchup
3 tablespoons chili powder
1 Tablespoon cumin
½ teaspoon cayenne
⅛ teaspoon cinnamon
Directions
1On high heat in a large pot, brown the ground beef. Add the diced onions and saute until slightly translucent. Remove from heat and drain the fat.
2Return to pot and place on medium high-heat. Add all of the remaining ingredients. Bring to a low boil, lower the temperature and simmer for 20 minutes to an hour. Serve with oyster cracker and sour cream.
