Chili Con Fixin’s

2 pounds ground sirloin
1 large onion, chopped
1 (15 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 cup hard cider (may substitute beer, wine or additional beef stock)
3 T. chili powder
1 tsp. pumpkin pie spice
2 tsp. cumin
3 T. minced garlic
2 bay leaves
1 tsp. salt
1 pound smoked sausage, sliced into coins
1 cup cooked corn kernels
1 cup shelled edamame, cooked (optional)
Fixin’s: shredded cheddar cheese, sour cream, kidney beans, freshly chopped onion and cornbread.

 

1.  Heat a large stock pot over medium-high heat. Crumble the ground sirloin into the hot pan, and cook until evenly browned. Add onion and cook for a few more minutes. Drain off excess grease.

2.  Pour in tomato sauce, crushed tomatoes, beef stock and hard cider. Season with chili powder, pumpkin pie spice, cumin, garlic, bay leaves and salt. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. In the meantime, cook smoked sausage in a large skillet until browned, 4-5 minutes. After cooking chili for 2 hours, taste it and adjust salt and chili powder, if necessary.

4.  Just before serving, add smoked sausage, corn and edamame. Cook just until heated. Remove bay leaves and serve.

5.  Be sure to serve chili with all the “fixin’s,” such as cheese, sour cream, beans, freshly chopped onion and cornbread.

Makes 8 servings

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