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3.3 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Cinna-Chili
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 402kcal


  • 1 pound beef steak, any cut
  • 2 medium onion
  • 4 clove garlic
  • 1 medium poblano pepper
  • 1 teaspoon oregano, dried
  • 2 tablespoon olive oil
  • 1 tablespoon tomato paste, canned
  • 1 1/2 teaspoon cumin, ground
  • 2 1/2 cup chicken broth, low-sodium
  • 2 tablespoon paprika
  • 2 tablespoon vinegar, red wine
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 each cinnamon sticks
  • 15 ounce black beans, canned
  • 2 ounce cheddar cheese
  • 1 tablespoon chives, fresh, chopped

Serve With

  • 4 cup coleslaw
  • 4 medium pear


  • Cube beef. Chop onion and garlic; seed and chop poblano pepper.
  • Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally.
  • Once beef is almost browned, add onion, poblano, and garlic to the pot. Cook 5 minutes, stirring frequently.  Add oregano, tomato paste, and cumin. Cook, stirring constantly, for 1 minute.  Stir in broth, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium.  Simmer 45 minutes or until beef is tender, stirring occasionally.
  • Remove cinnamon sticks; discard.  Stir in drained and rinsed beans; heat through. Sprinkle each serving with shredded cheese and sliced chives. Serve with coleslaw and pear slices.
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Calories: 402kcal | Carbohydrates: 45g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 835mg | Fiber: 12g | Sugar: 19g

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