Oh I love soup season! Although it's not that cold here in Seattle the days are shorter and I bundle up in my sweaters and boots and embrace winter's chill, even though she has yet to grace us with her presence :) So as I unpack my winter garb and galoshes I also bring out my perfectly broken in stock pot. Hello old friend, I gently say to her as I douse her in fruity olive oil and extra butter (one must stay warm!) and fill her up with various winter spices and hearty ingredients. And before long, the house smells of smokey cumin, woody cinnamon, and spicy chilies.

Now I must tell you, this is not your average chili, no my friends, in the folds and layers of this complex stew lies a secret flavor that one can't usually pin point at first but after a few spoonfuls the mystery is solved and there is an "ah-ha!" moment. Cinnamon and honey. Bitter and sweet. These two flavors make this dish and without them it's a regular 'ol pot of chili. 

So dust off your dutch ovens, turn on some tunes, and kick off this season right with a batch of homemade goodness, the always faithful and never disappointing...chili.

 Three Bean Chili

• 1 lb. ground beef
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 1/2 TBSP chili powder
• 2 tsp ground cumin
• salt and pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp ground coriander
• 1 1/2 tsp ground cinnamon
• 2 (14 ounce) cans diced tomatoes
• 3 cups beef stock
• 2 bay leaves
• 1 can (14 ounce) great Northern beans
• 1 can (14 ounce) kidney beans
• 1 can (14 ounce) navy beans (you could use black beans instead)
• 2-3 TBSP honey

In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, , garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes.

Add the tomatoes, stock, honey and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. (I usually let mine stew for a couple of hours) Taste and adjust the seasoning, if necessary. ( I always end up adding a pinch of this and a dash of that.......it's up to your taste buds to decide when the chili is ready:)

Serves 4-6

Enjoy!