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Spiced Apple Cider Chili

This chili combines tender beans and ground meat simmered with smoky chili spices, enhanced by a splash of apple cider and a hint of cinnamon. The dish develops a rich, hearty texture with a savory, slightly sweet and smoky flavor profile. Once cooked, it has a thick, comforting consistency with a vibrant appearance from the spices and ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or use plant-based alternative
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup apple cider preferably unsweetened
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon a subtle hint of warmth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon oil for sautéing
  • to taste Salt and pepper for seasoning

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
  2. Add the minced garlic and cook for another 30 seconds, until aromatic.
  3. Stir in the ground meat, breaking it apart with the spoon, and cook until browned and cooked through, about 5-7 minutes.
  4. Add the chili powder, smoked paprika, cinnamon, salt, and pepper to the meat mixture, stirring well to coat evenly and release their aromas.
  5. Pour in the apple cider and diced tomatoes, stirring to combine all ingredients thoroughly.
  6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes, stirring occasionally, until the chili thickens slightly and develops rich flavors.
  7. Add the rinsed kidney beans to the pot and stir well. Continue simmering for another 10 minutes to heat through and meld flavors.
  8. Taste the chili and adjust seasoning with salt and pepper as needed.
  9. Once the chili is thickened and flavors have melded, turn off the heat and serve hot, garnished if desired with fresh herbs or a dollop of sour cream.

Notes

For a milder heat, reduce the chili powder or omit the cayenne. This chili tastes great the next day after flavors deepen overnight.