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My review
Carol's Vermont Chili
Carol Hammond
"Not for the faint of heart. This hearty chili strives to excite all the taste buds. Each bite is at first sweet, and then 'blossoms' into a slow burn that begs for the next bite. Use coarsely sliced jalapeno, so that the less adventuresome can easily identify and scoop them out. Serve with fresh grated sharp process white Cheddar and warm garlic bread. Serve leftovers on hot dogs - yes, beans and all."
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Ingredients
1 h 45 m servings 741 calsOriginal recipe yields 8 servings
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Directions
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- Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and kidney beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer.
- Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with 1 beer before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 741 calories; 32.2 g fat; 59.2 g carbohydrates; 49.3 g protein; 142 mg cholesterol; 865 mg sodium. Full nutrition
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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
7/19/2011
This chili definitely delivers! It is the perfect texture and the perfect blend of sweet and spicy! Made just as is and enjoyed bowl after bowl. I found myself looking forward to getting hungry ...
Most helpful critical review
1/11/2014
Definitely needs some editing. Beans have no places in chili, and that is way too much maple syrup (and that's a Vermonter's opinion). Add a bit yes, but not that much...
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7/19/2011
This chili definitely delivers! It is the perfect texture and the perfect blend of sweet and spicy! Made just as is and enjoyed bowl after bowl. I found myself looking forward to getting hungry ...
8/22/2011
Tried to recipe. I really like it, and so do my coworkers (well, maybe because I am their boss). I like the fact this is a sweet approach to chili. However I only used 1/2 syrup. I also love...
9/7/2013
I have been using this recipe for 2 years now and it is still a huge hit at my house! My husband LOVES this chilli and I have also made it for my mom and stepdad who were also fans. I omit the...
1/20/2013
I made some adjustments to this recipe, but nothing so drastic as to change the integrity of the recipe. First I cut the recipe in half for a 2-person household. Had a can of chili beans inste...
11/8/2015
Loved this recipe- I did make a few changes that (I think) improve it a little: Instead of just beef, 50/50 beef/hot sausage Add 2 teaspoons of liquid smoke Add 1 teaspoon (really, just one) of ...
8/10/2015
2 beers and some maple syrup really change the chili game here! I loved this. Based on what I had, little more than 3lbs beef and only 30oz of kidney beans, I thought the consistency was perfec...
1/11/2014
Definitely needs some editing. Beans have no places in chili, and that is way too much maple syrup (and that's a Vermonter's opinion). Add a bit yes, but not that much...