beer can SUCK IT: Two Meat Chili with Hard Cider

It's come to my attention that too many delicious foods in this world are made with beer.  Losing the beer means losing key flavor, but keeping it means gluten-freebies are left out in the sad, booze-less cold, figuratively speaking.  Fortunately, there's a whole wide world of hard cider out there, just waiting for you to drink it, love it, and put it in your food.

In this case, I've taken the forbidden awesomeness that is beer-laced chili and replaced the beer with cider.  I personally like to use Strongbow--it's widely available, and it's a nice, dry cider that won't add too much apple flavor where it's not needed or wanted.

I use a 6 qt slow cooker for jobs like this, but if you don't have one--and can't be put upon to go get one--just layer the ingredients in a nice big pot and simmer for about an hour.

TWO MEAT CHILI with HARD CIDER

1 lb ground pork

1 lb ground beef

2 tbsp olive oil

4-6 garlic cloves, minced

2 large onions, chopped

2 red bell peppers, chopped

2 cans diced tomatoes

2 tbsp ground cumin

2 tbsp chili powder

2 teaspoons dried oregano

1 1/2 tsp salt

1 tsp cayenne pepper

2 6 oz cans tomato paste

1 tbsp maple syrup

1/2 cup water

1 bottle hard cider (I prefer Strongbow)

1 15 oz can black beans

1 15 oz can pinto beans

1/2 cup chopped fresh cilantro

Brown the pork, then the beef with the in olive oil.  Add garlic.  Put both meats into a 6+ qt slow cooker, then cover with onions, bell peppers, and diced tomatoes.  

In a medium sized bowl, mix the tomato paste, salt, cumin, chili powder, oregano, cayenne, maple syrup, and water.  Spoon evenly over the contents of the slow cooker.

Add the beans and cilantro to the slow cooker, then pour cider over the top.  Cook on high 5-6 hours, or low 10-12 hours.  If the chili is too thin for your tastes, remove the lid and let it cook for another hour.  If it's too thick, you can always add more cider.

Top with an excess of shredded cheese, if that's your thing (it's certainly my thing).  If you like cornbread with your chili, Gluten Free Pantry makes a good cornbread mix.  I'd recommend adding a bit less sugar than the box tells you.  I'd also recommend crumbling the final result into your chili and mixing it around until it's all saturated and wonderful.  Then I'd recommend eating it, because it's AWESOME.