Well, I survived today’s Chili Contest. In case you missed hearing about it (how is that possible?), I was in the Amherst Chamber of Commerce’s Winterfest Chili Contest. It. was held at a golf course, but we were, thankfully, inside. The winner, sadly, wasn’t moi, but was a nice chili from the Black Sheep deli. Mine was a different one, with chicken, black bens, and corn. And the secret ingredient (okay, so it’s not a secret anymore) is cinnamon. It adds almost a sweetness to it. And people almost always ask what that secondary flavor is. And, especially as a lot of people are now starting to think about bathing suits, it’s also a very healthy dish.

So, bon apetit. Go get the ingredients and make it. You’ll be glad you did.

Chicken Chili

3-4medium onions, peeled and chopped
4 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breast (or thighs) cut into cubes
2 teaspoons chili powder
1 teaspoon cinnamon
1 tablespoon cumin
1 teaspoon oregano
1 28 oz can diced tomatoes
2 16 oz cans black beans
1 8 oz package frozen corn (try to thaw in advance, but not crucial)
1 lime, use zest, and juice from one half
salt and pepper to taste


In a large pot, over a medium heat, add the onions. Sauté these for approximately 20 minutes, until the onions are soft. Add the garlic, and raise the heat to medium-high. Add the chili powder, cinnamon, cumin, and oregano, and mix well to combine. Add the cubed chicken, and stir frequently, for approximately 5 minutes, or until the chicken is browned, but not cooked through.

Add the tomatoes, beans, corn, and lime zest and juice. Simmer for 20 minutes. Adjust the seasonings (especially the chili powder, cumin and salt) to your liking, and serve.

Makes around almost three quarts, or 8-10 servings.