Ultimate Apple Cider Chili Food

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

ULTIMATE APPLE CIDER CHILI

Steps:

• 1. Brown beef on olive oil in saute pan.
• 2. Remove beef with slotted spoon into big pot. Leave drippings in saute pan; add bacon grease.
• 3. Add onions to saute pan.
• 4. Top onions with brown sugar (more for carmelization of onions, rather than flavor). Sautee until onions are translucent and soft.
• 5. Pour onions into pot, drippings and all.
• 6. Deglaze saute pan with 1/4 cup beer, scraping up brown bits from bottom. Pour that into the pot.
• 7. Into the pot, add broth, all tomatoes (add them whole), bell peppers, tomato paste, and all spices. Give it a really good stir, cover and simmer on very low heat, for about an hour.
• 8. While waiting, dice mushrooms into itty bitty pieces, and shuck that ear of corn.
• 9. After an hour, give your chili a few good stirs, and use back of big spoon or spatula, to push down on the tomatoes, breaking them up. Add mushrooms and corn. Cover and let simmer on very low heat for another hour.
• 10. After that hour, now add beans and beer. Stir, cover and let simmer on very low heat for 30 minutes.
• 11. Turn off heat, uncover and stir, break up some more tomatoes, and then cover it back up and let it sit, covered, for at least 30 minutes before serving. Top with shredded cheese and scallions when serving.

SPICED APPLE CHILI

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.