In a large Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until tender for about 5 minutes. Add the jalapenos, ground cinnamon, cumin, and smoked peppers and cook for another 2 to 3 minutes to let the spices smell.
Add the tomatoes, tomato sauce, broth, lentils, kidney beans, butter beans, walnuts, chocolate and cinnamon sticks. Taste test while cooking; Take out the cinnamon sticks when the desired flavor is achieved, or leave them on for the entire cooking time (I prefer this).
Simmer over medium heat for 2 hours or more until thickened. You can adjust the cooking time depending on how thick you like your chilli. If you prefer it on the thin side, add more broth. Add salt and pepper to taste.
Before serving, select the cinnamon sticks and adjust the spices to suit your taste.
Serve the chilli over gluten-free pasta for a real Cincinnati torch. Top with optional decorations. Store in an airtight glass container in the refrigerator for up to 1 week or freeze for 2 to 3 weeks.
Cant wait to see you try it!
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