Smoky Applewood Hard Cider Chili

Pork sausage, onions, and beans are slow-cooked on the stove with hard cider, a special seasoning packet, and tomatoes. This is the best chili I have ever made with a deep, rich, flavor that comes from the hard cider. Cold weathers' BEST hard cider chili!

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Hard Cider Chili With Smoky Applewood Seasoning

Are you cold yet? We are. I know I say this every year but dang...this old farmhouse (with no insulation in the walls), is freezing. We are just bundled to the hilt at all times. The heat is running, but no matter where I am there's just a little draft of cold air. I need this hard cider chili to get me through.

First let me say this (in all caps): THIS DOES NOT TASTE LIKE APPLE CIDER OR HARD CIDER AT ALL. There we go, you need to know that this doesn't taste like a sweet hard cider. When the alcohol cooks off and this amazing chili is left with a hugely deep flavor, that you otherwise don't find without it. I used Angry Orchard Cinnful Apple, but you can use whatever your favorite hard cider happens to be.

The second secret ingredient here is McCormick Smoky Applewood Marinade Mix. Now listen, I'm sometimes trying to be a fancy food blogger who makes everything from scratch in the most perfect way (there's a big "but" coming). But...when something works, it really works. I would love to have made this spice mix from scratch for you, but...I tried and tried and it never came out the same. Again, when something works, it really works, and that's okay. Nothing fancy to see here.

INGREDIENTS YOU NEED FOR SMOKY THIS ULTIMATE CHILI RECIPE

You don't need much here to make this amazing hard cider chili. Most are pantry staples and even if you don't drink hard cider (we don't), buying a six-pack will make six rounds of chili!

• Hard Cider: I used Angry Orchard Cinnful Apple, but you can use your favorite.
• McCormick seasoning: McCormick GrillMates Smoky Applewood
• Pork sausage: Must be pork sausage, this works so well in chili, use your favorite brand. *Vegetarians see notes below*
• Diced Tomatoes + Tomato Paste: The tomatoey goodness of the chili. Tomato paste thickens it up.
• Kidney Beans: I used dark red kidney beans. You can substitute any of your favorite beans.
• Onions: Onions are sautéed in the beginning, adding lots of flavors.
• Olive Oil: To saute the onions.

CAN I MAKE THIS A VEGETARIAN CHILI?

Yes! Use Beyond Meat original flavored brats (use all four) instead of pork sausage. I personally eat meat very sparingly when I need to test recipes, and this product is a phenomenal meat substitute.

HOW TO MAKE SLOW-COOKED HARD CIDER CHILI

This is mostly a hands-off process of smelling this delicious chili slow-cook on the stove for hours.

1. Saute: Heat oil on medium-medium high heat and add onions, cooking until translucent, about 10 minutes.
2. Cook: Add pork sausage (or vegetarian option), cook until browned, about 10 minutes.
3. Add: Pour in hard cider, marinade mix, beans, tomatoes, and tomato paste.
4. Simmer: Bring to a low boil and then reduce heat to low medium-low. Simmer for 3 hours covered. Stir occasionally.

THIS HARD CIDER CHILI GOES GREAT WITH:

• Authentic Italian Focaccia
• Peanut Butter and Jelly Crumb Bars
• Easy Instant Pot Brown Rice
• Pesto Braided Bread
• Farmhouse Style Yeast Dinner Rolls

Hey- you’ve made it this far, and now we’re BFFs.  If you make this recipe, I would love for you to give it a star rating below (scroll down to the comments).  P.S. What makes me happiest is hearing from you!  Make sure you follow me on Instagram, Pinterest, and Facebook too!

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