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Spiced Apple Chili

Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. —Joyce Moynihan, Lakeville, Minnesota
  • Total Time
    Prep: 15 min. Cook: 1 hour.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 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

Directions

  • In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain.
  • Add 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 option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1-1/3 cups: 284 calories, 10g fat (4g saturated fat), 47mg cholesterol, 945mg sodium, 31g carbohydrate (11g sugars, 7g fiber), 21g protein.

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