Strongbow Chili

• 1 package gluten-free soy chorizo, removed from casing and crumbled or chopped
• 1 can of black beans, gently mashed with a fork
• 1 green or red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 T. ground cumin
• 2-3 T. chili powder
• 1 can dark red kidney beans, rinsed and drained
• 1 bottle Strongbow hard cider
• 2 14 oz. cans fire-roasted tomatoes, diced, drained

In a big pot, over med-high heat, add chorizo to a little bit of extra-virgin olive oil and break apart with a spoon.  Cook for 1-2 minutes, then add black beans.

Cook for 2-3 minutes, to let flavors combine.  Add onions, bell pepper, garlic, cumin and chili powder and kidney beans.  Stir and let sizzle for 3-5 minutes.

Pour in Strongbow and allow to simmer for a few minutes, until liquid is reduced a bit.  Add tomatoes and stir it all up.  Reduce heat to medium-low and let simmer until you're ready to eat (at least 5-10 minutes).

VERDICT:  I edited this recipe a little bit, removing the "I LOVE cumin!!" editorializing.  It's fine, and is certainly quick, but requires some specialized ingredients.  Toss.