Excellent recipe. This one's a keeper. I disagree that the cinnamon needs to be reduced. I made this recipe for my husband and son (both of whom are pretty tough when it comes to chili they like). They both did not mind the cinnamon. What I did, however, was put in a fresh red hot pepper from my garden (Sorry I don't know what kind, but, trust me, it was pretty hot.) The hot pepper overpowered the cinnamon taste and made it just right! We all like picante, so the degree of heat was right for us. I did break up both cinnamon sticks and put them with the whole cloves in a tea ball before adding them to the pot. The only other change I made was with the tomatoes. I used one 28-oz can of whole tomatoes and two fresh tomatoes (cut up into large chunks). I served the chili on hot rice. It was great!
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