(WPRI) — Today in the kitchen we learned how to make Blazing Garden Chili & Rosemary-Infused Cranberry Cider with "Next Food Network Star" finalist Linkie Marais.Ingredients:For the Chili:

1 can Kidney Beans

1 can Black Beans

1 can Garbanzo Beans

1 large Onion (chopped)

2 cloves Garlic

1 can Corn

4 large Tomatoes (chopped)

1 of each Red and Green Bell Peppers (chopped)

2 Zucchini (chopped)

2 Portobello Mushrooms (chopped)

1-2 Jalapeño Peppers (seeded and chopped)

½ can small Tomato Paste

½ -1 box Vegetable Stock

1 cup White Wine

Fresh Oregano

Chili Powder

Salt + Pepper

Paprika

Cayenne

Cumin

Olive Oil

For the Cider:

3 cups Cranberry Juice

1 teabag Orange Spice Tea (optional)

3 tbsp. Light Brown Sugar

1 Cinnamon Stick

1 Sprig of Rosemary

1 tsp. Cinnamon

¼ tsp. Nutmeg

1/8 tsp. Ground Cloves

2 ½ -3 oz. Brandy

Cinnamon Sugar for coating rims

Steps:For the Chili:

In a large pot, sauté the onions until translucent.

Add all of the other ingredients, except for the bell peppers, zucchini and mushrooms.

Allow it to come to a boil on a high heat setting, then reduce the heat to medium high and simmer for 15 minutes.

Add the rest of the ingredients and allow cooking for 5-8 more minutes, or until the last added ingredients are nice and soft.

If chili is too runny, add 2 tbsp. of cornstarch mixed with ½ cup water and allow cooking for 3 more minutes.

Serve warm with toppings of sour cream and cheese if desired.

For the Cider:

Combine all ingredients, except the brandy in small saucepan and place on high heat.

Once the juice comes to a rolling boil, turn the heat to medium.

Simmer for 15 minutes while stirring occasionally.

Remove from heat.

Moisten the rims of glasses with either the cocktail or brandy, and then coat them into cinnamon sugar.

Pour brandy into mixture and stir until dissolved.

Serve drink warm!

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