Chili soup and cinnamon rolls is an all-time favorite of mine. Part of the reason it's my favorite is because we didn't eat it that often growing up. It was something special we would eat when it was really cold, or there was a snow storm, or it was Christmas eve. Whatever the reason, it was always a delight to have such yummy chili soup.
I had been using my mom's recipe for several years and decided to make some changes to make it my own. Some of the ingredients I use are inspired by a Cincinnati Chili recipe from a magazine I get called Cook's Country. We've really enjoyed this recipe and I hope you do too. The funny thing is, the ingredients are always changing to match my mood...or what the pantry/freezer has to offer.
serves 6-8 adults
1 1/2 lb lean ground beef, browned
1 lg can diced tomatoes
2 cans chili-style beans (I use Mrs. Grimes, unless something else is on sale)
2 tbsp dried minced onion
1/2 tsp garlic salt
1/2 tsp garlic powder
2 tbsp chili powder
1 tbsp dried oregano
1 tsp cinnamon
salt & pepper
1/4 tsp all-spice
1/2 cup water
1 tbsp cider vinegar
2 tsp dark brown sugar (I used light because that's what I had on hand)
Mix together in a crock pot and simmer on low for 4-5 hours. Serve over cooked spaghetti and top with chopped onions, shredded cheddar cheese, and a dollop of sour cream. Oh, and you can't forget the cinnamon rolls on the side. Yummy!!!