There are so many ways to cook chilli; in a slow cooker, oven, on the stove and even in an air fryer.

But it’s often not the cooking method that affects the flavour. The taste of this delicious dinner staple depends largely on the blend of spices used to infuse the base of tomatoes and traditionally, beef mince.

While many people turn to Worcestershire or brown sauce for a unique addition to this recipe, Matt Webster, a food and flavour expert from Seasoned Pioneers suggests an alternative ingredient.

Often used in sweet bakes, Matt claimed that cinnamon is well-placed in savoury dishes too. Speaking exclusively to Express.co.uk, he said: “Enhance your chilli con carne into a restaurant quality dish, in the comfort of your home, by adding a couple of teaspoons of cinnamon.

“Cinnamon is the perfect spice to add to this home-cooked meal, as it rounds out all the flavours in the dish, bringing warmth to the chilli con carne – without adding too much spice and overpowering other flavours in the dish.”

Matt’s chilli con carne recipe

Ingredients

One can of kidney beans, drained

One can of chopped tomatoes

Two tbsp tomato paste

450g minced beef

One onion, diced

Two tbsp olive oil

One tsp smoked garlic powder

One tsp smoked Paprika

Two tsp ground cinnamon

½ tsp chilli powder

½ tsp salt

½ tsp pepper

Method

In a large pot, heat the olive oil over a low flame. Add the onion and cook for around five minutes until translucent.

Increase the flame to medium heat then add the beef and cook for a further three minutes.

Now add the spices; smoked paprika, garlic powder, cinnamon, chilli powder and tomato paste, and mix until well combined.

Tip in the kidney beans followed by the chopped tomatoes and season generously with salt and pepper, stirring again to ensure everything is well mixed.

Now lower the flame to low heat and leave the chilli con carne to simmer for around 10 minutes until the consistency has thickened.

Matt suggested: “Serve with some sour cream, guacamole, cheese, and tortilla chips to create your own Mexican feast from the comfort of your home!”