1 pound ground beef
1 large onion, chopped
1 can (6 ounces) tomato paste
3 teaspoons chili powder
3 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons cider vinegar
3 cups beef broth
2 large Granny Smith apples, peeled and chopped
1 can (15 ounces) chili beans, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: shredded white cheddar cheese and diced red onion
1In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5 to 7 minutes; drain.
2Add 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 cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Prep: 15 min. Cook: 1 hour.
Makes 6 servings (2 quarts)
1-1/3 cups: 284 calories, 10g fat (4g saturated fat), 47mg cholesterol, 945mg sodium, 31g carbohydrate (11g sugars, 7g fiber), 21g protein.