Warm Up A Basic Bowl Of Chili With An Ingredient In Your Pantry

Chili days in my household are a day of rejoicing from my toddler to my husband and everyone in between! I am all too familiar with the amount of precision required to make the perfect batch of chili. If you're slightly heavy-handed in any regard, there's a good chance you'll have thrown off the equilibrium of flavors and now have to find the perfect balance of spices once again. Sometimes, it comes down to something as unsuspecting as having a particularly acidic batch of tomatoes — so what's the play then?

I've stumbled on a little trick that was first born out of a need to beat back acidity, but it eventually became a mainstay in my chili recipe because of the delectable results. One day, I reached for cinnamon (shout out to Cincinnati chili) to balance out the acidity of tomatoes and the heat from spices, and never went back. The complexity of flavor afforded to the overall taste of the chili was downright criminal.

Just a small amount (1 teaspoon) can elevate a basic bowl of chili into something rich, slightly sweet, and deeply satisfying. Some people use 2 teaspoons or even 1 tablespoon, but it depends on the flavor you're going for. There truly is a science to making the best chili, and cinnamon is the ideal companion. It brings out the natural sweetness of the onions and tomatoes while complementing smoky and spicy flavors. It doesn't matter if you're making a classic beef chili, a vegetarian version, or something spicy and bold, cinnamon can be your secret weapon to making chili taste even better.

Cinnamon is often associated with baked goods and desserts, but it's been used in savory dishes around the world for centuries. Middle Eastern and Mexican cuisines both incorporate cinnamon into meat dishes to add warmth and depth. The same principle applies to chili — cinnamon rounds out the bold, spicy flavors without making the dish taste sweet.

Cinnamon pairs exceptionally well with fresh chili spices like cumin, smoked paprika, and chili powder; creating a more well-rounded flavor profile. Start small and taste as you go because you want to complement what you already have going and not just take it over completely. 

Incorporating cinnamon into chili is simple, but timing matters. The best approach is to add it early in the cooking process so it has time to blend with the other flavors. Stir in ¼ to ½ teaspoon of ground cinnamon along with your usual chili spices when sautéing onions, garlic, or browning meat. This allows the cinnamon to meld seamlessly into the dish. 

For those who like experimenting, cinnamon sticks can also be used. Simply add a small cinnamon stick to your pot while the chili simmers, then remove it before serving. This method provides a milder infusion of cinnamon flavor without altering the texture of the dish. Pairing cinnamon with other complementary ingredients can also boost its effect. Try adding a bit of cocoa powder or coffee for an even richer taste, or balance it with honey or brown sugar for a deeper, smoky-sweet finish. With a little creativity, you can turn a basic bowl of chili into a bold, flavorful masterpiece.