Thanks to Ben Adams for this recipe!
This is an awesome spin on chili and a real crowd-pleaser. It’s super easy to make and you’ll have plenty to freeze for the rest of the winter.
1 lb ground beef (or chuck)
1 large onion, chopped
1 tbsp sugar
1 tbsp cider vinegar
1 tbsp chili powder
1 tbsp Worcestershire sauce
1 32oz can tomato sauce
1 large apple, peeled and chopped (granny smith or other tart apple)
2 tbsp tabasco sauce (only tabasco- nothing else. you can go a little less if you don’t like the flavor of tabasco)
1 16 oz can dark red kidney beans
1 jalapeno, seeded and chopped (optional – I haven’t added this the past several times I’ve made it and it has still been crazy spicy)
Brown meat and onion together until almost done. Drain grease. Add the rest of ingredients and simmer for AT LEAST 45 minutes. (You can also brown the meat and onion first and throw all ingredients into a crock pot for a few hours on low to let the flavors blend.)