Four Alarm Chili with Roasted Acorn Squash & Hard Cider

Warm, bold, and nourishing — this Four Alarm Chili blends savory beef and sausage with roasted acorn squash and a splash of hard cider for a beautifully complex flavor. The gentle heat, grounding spices, and natural sweetness create a cozy, skin-loving meal that fuels energy, supports digestion, and satisfies on even the chilliest days.

Ingredients

• 1½ pounds bulk sausage 

• 1 pound ground beef

• 1 large onion, minced

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 2 (15-ounce) cans chili beans, undrained

• 1 (28-ounce) can diced tomatoes

• 2 (15-ounce) cans tomato sauce

• 1 cup hard apple cider (traditional flavor)

• 1 small acorn squash, roasted and cubed

• 2 tablespoons chili powder

• 1½ teaspoons curry powder

• 1 teaspoon ground cinnamon

Directions

1. Roast the squash:

Preheat oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush

the flesh with a little olive oil. Place cut-side down on a baking sheet and roast for 35‒40

minutes, until tender. Let cool slightly, then scoop out the flesh and cut into cubes.

2. Cook the meats and aromatics:

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add sausage, ground beef, onion, and garlic. Cook until the meat is browned and the onion is translucent. Drain off

any excess grease.

3. Combine remaining ingredients:

Add chili beans (with liquid), diced tomatoes, tomato sauce, hard cider, chili powder, curry powder, cinnamon, and roasted acorn squash to the pot. Stir well to combine.

4. Simmer:

Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes, stirring

occasionally to prevent sticking. The chili should thicken and become rich and aromatic.

5. Serve:  hot, garnished with your favorite toppings such as ( dairy free) shredded cheddar, sour cream, or green onions. ( I personally love to use vegan Parmesan cheese!) 

This chili pairs beautifully with a GF cornbread or a crusty loaf of GF garlic bread.