Cozy Apple Cider Chili Recipe
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What’s Up, Hungry People?
There’s nothing better than a crisp autumn evening and a steaming bowl of apple cider chili. Slow-cooked to perfection, this chili uses notes of cocoa and cinnamon to wrap your taste buds in a blanket of fall flavors.
This recipe can be made on the stove, in a slow cooker, or in your Instant Pot. No matter which way you cook it, you can rest assured you are in for a delicious meal! I served my chili with a hunk of homemade jalapeño honey cornbread – it perfectly balanced the sweet and savory flavors of this chili.
Plus, this chili is crazy easy to make. Just a few minutes of prep, then set it and forget it. One thing is for sure, I am READY to embrace the fall with this chili in my crock.
Here’s What You Need
- Ground beef: Adds hearty, meaty flavor and texture.
- Apple cider: Infuses the chili with a sweet, tangy undertone.
- Fresh spinach: Adds a pop of color and nutrients.
- Garlic: Provides aromatic depth and savory flavor.
- Tomato sauce: Creates a rich, smooth base.
- Diced tomatoes: Adds texture and a burst of tomato flavor.
- Kidney beans: Adds protein and heartiness.
- Golden sweet corn: Brings sweetness and crunch.
- Onion: Adds sweetness and depth to the base flavor.
- Apples: Introduces a unique sweetness and fall vibe.
- Cinnamon: Adds warmth and enhances the fall flavors.
- Unsweetened cocoa powder: Adds a subtle richness.
- Olive oil: Used for sautéing and adds a smooth texture.
- Salt & pepper: Essential for seasoning and balancing flavors.
Let’s Cook
Start by heating a large pot over medium-high heat. Add in a tablespoon of olive oil and let it warm up. Toss in your finely chopped onions and sauté them until they turn translucent, which should take about 8-10 minutes. Once your kitchen smells like sweet, cooked onions, stir in the minced garlic and cook until it’s fragrant.
Next, it’s time to add the ground beef. Cook it until it’s nicely browned with just a few pink spots remaining. This should take another 5-7 minutes. Now, stir in your chopped apples and let them cook until they start to soften up—about 5-10 minutes.
Stove Top Method
Pour in the apple cider, tomato sauce, diced tomatoes, sweet corn, cinnamon, and unsweetened cocoa powder. Give everything a good stir and bring it to a rolling simmer. Once it’s bubbling away, cover the pot, reduce the heat to medium-low, and let it simmer for 3-4 hours. This long simmering time will allow all the flavors to meld together beautifully. Five minutes before serving, toss in the fresh spinach and stir until it’s wilted. Season with salt and pepper to taste, remove from heat, and get ready to serve.
Slow Cooker / Instant Pot Method
If you prefer a hands-off approach, transfer your cooked beef mixture to a slow cooker or Instant Pot. Stir in the apple cider, tomato sauce, diced tomatoes, corn, cinnamon, and cocoa powder. Season with salt and pepper to taste. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. If using an Instant Pot, use the slow cook function or pressure cook on high for about 25 minutes. About 10 minutes before you’re ready to eat, stir in the spinach until it’s wilted. Switch the slow cooker to warming mode and serve.
Troubleshooting Tips
- Too Thick?: If your chili turns out too thick, add a splash of apple cider or broth to reach your desired consistency.
- Too Spicy?: If you find the chili too spicy, balance it with a touch of honey or sugar to mellow the heat.
- No Fresh Spinach?: If you’re out of fresh spinach, frozen spinach works just as well. Just be sure to thaw and drain it first.
- Prepping Ahead: This chili freezes beautifully. Make a big batch and freeze portions for an easy, delicious meal later.
- Serving Suggestion: Top your chili with a dollop of sour cream, shredded cheese, or some fresh herbs for an extra layer of flavor.
There’s nothing quite like curling up with a bowl of apple cider chili on a cool autumn evening. The combination of ground beef, sweet apples, and warm spices creates a dish that’s comforting and delicious. Serve it with some jalapeño honey cornbread to balance the flavors perfectly. Plus, it’s incredibly easy to make—just a little prep, and let your slow cooker or Instant Pot do the work. This chili will have you ready to embrace all the cozy vibes of the season. Enjoy, and don’t forget to share with friends and family!
Apple Cider Chili
Equipment
- apple corer / slicer
Ingredients
- 24 oz ground beef
- 1 cup apple cider
- 2 cups fresh spinach
- 2 tablespoons garlic minced
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 15.5 oz kidney beans drained & rinsed
- 10 oz golden sweet corn
- ½ onion finely chopped
- 2 apples cored, peeled & roughly chopped
- ¼ teaspoon cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon olive oil
- salt & pepper to taste
Instructions
- In a large pot over medium-high heat, add the oil and sauté the onions until translucent, about 8-10 minutes. Stir in the garlic and cook until fragrant. Add the ground beef and cook until sufficiently browned with a few pink spots. Stir in the apples and continue to cook until the apples begin to soften, about 5-10 more minutes.
STOVE TOP METHOD:
- Stir in the apple cider, tomato sauce, diced tomatoes, sweet corn, cinnamon, and unsweetened cocoa powder. Bring to a rolling simmer, then cover. Reduce the heat to medium-low and simmer for 3-4 hours. Five minutes prior to serving, add the spinach and stir until wilted. Season with salt and pepper, to taste. Remove from heat and serve.
SLOW COOKER / INSTANT POT:
- Transfer the cooked beef mixture to a slow cooker or Instant Pot. Stir in the apple cider, tomato sauce, diced tomatoes, corn, cinnamon, and cocoa powder. Season with salt and pepper, to taste. Slow cook on low for 6-8 hours, or on high for 3-4 hours. About 10 minutes prior to serving, stir in the spinach until wilted. Turn the slow cooker onto warming mode and serve.
