Ultimate Apple Cider Chili Recipes

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CINCINNATI CHILI



Cincinnati Chili image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil
2 sweet onions (such as Vidalia), finely chopped, plus more for topping
2 pounds ground beef chuck
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 15-ounce can tomato sauce
2 medium tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 pound spaghetti, cooked
Pinto beans and grated cheddar cheese, for topping
Oyster crackers, for serving (optional)

Steps:

  • Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
  • Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
  • Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.

ULTIMATE BEEF & LIVER CHILI RECIPE - (4.1/5)



Ultimate Beef & Liver Chili Recipe - (4.1/5) image

Provided by [email protected]

Number Of Ingredients 17

2 pounds grass-fed ground beef
1/2 - 1 pound chicken livers*
2-3 large onions, peeled and chopped
5 cloves garlic, minced
1 tbs coconut oil or tallow
8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes
1 cup bone broth or water
4 tbs chili powder
1 tbs cumin
1 tsp coriander
2 tsp pepper
1/2 tsp oregano
1/2 tsp allspice
1 tbsp unrefined sea salt (you'll probably want to add more, but if you happen to use stewed tomatoes or broth that has salt added this is a good place to start)
2 lemons or 1/3 cup apple cider vinegar
1 1/2 cups dried black beans, optional
Beef liver can be substituted but it will need to be finely minced before it is sauteed with the onions/garlic. Also, I recommend using no more than 1/2 pound as beef liver has a very strong taste.

Steps:

  • Instructions for the night before: Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife) Place livers in a medium bowl and cover with water Squeeze in the juice of 2 lemons or 1/4 cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver Place beans in a bowl and cover liberally with water - they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight. The next day: To make the beans: Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender. To make the chili: Warm oil/tallow over medium heat. Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown. Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged. Bring chili to a boil, then reduce heat to low and simmer for an hour. Enjoy!

SPICED APPLE CHILI



Spiced Apple Chili image

Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound ground beef
1 large onion, chopped
1 can (6 ounces) tomato paste
3 teaspoons chili powder
3 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons cider vinegar
3 cups beef broth
2 large Granny Smith apples, peeled and chopped
1 can (15 ounces) chili beans, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: shredded white cheddar cheese and diced red onion

Steps:

  • In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.

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