Ingredients

18 oz. Crispin Lansdowne Cider

18 oz. Beef broth

1/4 c. Vinegar

2 Tbs. oil (I always use grapeseed)

2 Cans kidney beans (15/16 oz.)

1 Can black beans

1 Can pinto beans

1 lb. Ground beef

3/4 lb. Sirloin, cubed

2 Large onions, chopped

14.5 oz. Canned diced tomato

12 oz. Tomato paste

3 Cloves garlic, minced

1 Fresno chili, seeded and diced

1 Jalepeño, seeded and diced

1/2 c. Brown sugar

3 Tbs. Chili powder

1 Tbs. Unsweetened Cocoa Powder

1 tsp. Cumin

1 tsp. Cinnamon

1 tsp. Cayenne

1 tsp. Ground coriander

1 tsp. Fresh ground pepper

2+ tsp. Kosher salt

whew

Preparation

  1. Prep. Measure spices and liquids. Chop your onions, garlic, peppers. Open your cans.
  2. Grab two large skillets, add one tablespoon oil to each and set on medium heat. In one pan add your onions and garlic, in the other add your ground beef and sirloin. Cook onions until tender and slightly translucent and cook meat until all browned.
  3. In a large pot, add all your liquids and then your spices, whisk to combine. Then add your meats, onions/garlic, peppers, beans, and tomatoes. Stir it up. Bring that beautiful pot to a boil and then reduce it to a simmer. Walk away for 1 1/2-2 hours. Eat right away or make the day before, just re-heat on low stirring occasionally.