Lansdowne Sirloin Chili

• 18 oz. Crispin Lansdowne Cider
• 18 oz. Beef broth
• 1/4 c. Vinegar
• 2 Tbs. oil (I always use grapeseed)
• 2 Cans kidney beans (15/16 oz.)
• 1 Can black beans
• 1 Can pinto beans
• 1 lb. Ground beef
• 3/4 lb. Sirloin, cubed
• 2 Large onions, chopped
• 14.5 oz. Canned diced tomato
• 12 oz. Tomato paste
• 3 Cloves garlic, minced
• 1 Fresno chili, seeded and diced
• 1 Jalepeno, seeded and diced
• 1/2 c. Brown sugar
• 3 Tbs. Chili powder
• 1 Tbs. Unsweetened Cocoa Powder
• 1 tsp. Cumin
• 1 tsp. Cinnamon
• 1 tsp. Cayenne
• 1 tsp. Ground coriander
• 1 tsp. Fresh ground pepper
• 2+ tsp. Kosher salt

1. 1) Prep. Measure spices and liquids. Chop your onions, garlic, peppers. Open your cans.
2. 2) Grab two large skillets, add one tablespoon oil to each and set on medium heat. In one pan add your onions and garlic, in the other add your ground beef and sirloin. Cook onions until tender and slightly translucent and cook meat until all browned.
3. 3) In a large pot, add all your liquids and then your spices, whisk to combine. Then add your meats, onions/garlic, peppers, beans, and tomatoes. Stir it up. Bring that beautiful pot to a boil and then reduce it to a simmer. Walk away for 1 1/2-2 hours. Eat right away or make the day before, just re-heat on low stirring occasionally.

lansdowne, beef broth, vinegar, oil, kidney beans, black beans, pinto beans, ground beef, sirloin, onions, tomato, tomato paste, garlic, chili, jalepeufo, brown sugar, chili powder, cocoa, cumin, cinnamon, cayenne, ground coriander, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/lansdowne-sirloin-chili-50178777 (may not work)