Heat a large stock pot over medium-high heat. Crumble the ground sirloin into the hot pan, and cook until evenly browned. Add onion and cook for a few more minutes. Drain off excess grease.
Pour in tomato sauce, crushed tomatoes, beef stock and hard cider. Season with chili powder, pumpkin pie spice, cumin, garlic, bay leaves and salt. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally (The longer it simmers, the better it will taste).
In the meantime, cook smoked sausage in a large skillet until browned, 4-5 minutes. After cooking chili for 2 hours, taste it and adjust salt and chili powder, if necessary. Just before serving, add smoked sausage, corn and edamame. Cook just until heated. Remove bay leaves and serve (If you can't find them, serve as is, and tell your guests to watch for the "prize").
Be sure to serve chili with all the "fixin's," such as cheese, sour cream, beans, pasta, freshly chopped onion and cornbread.
Makes 10 servings