Carol's Vermont Chili

Serves: 3

Alessia Franecki

1 January 1970

Based on User reviews:

55

Spice

51

Sweetness

54

Sourness

42

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2 tbsps

Olive Oil

2 cloves

Garlic (minced)

1 large

Onion (coarsely chopped)

1

Red Bell Pepper (coarsely chopped)

2

Jalapeno Peppers (seeded and sliced)

430 g

Tomato Sauce (can)

790 g

Crushed Tomatoes (can)

3 cup

Maple Syrup

1130 g

Kidney Beans (can, drained)

1 tbsp

Coarse Ground Black Pepper

2 tbsps

Chili Powder

1810 g

Ground Beef Chuck

1

Salt (to taste)

2

Beers (12 ounce bottles such as heineken®, or as needed)

Directions:

1

Heat the olive oil in a large pot over medium heat

2

Stir in the garlic, onion, red bell pepper, and jalapeno peppers

3

Cook and stir until the onion is tender, about 7 minutes

4

Add the tomato sauce, crushed tomatoes, maple syrup, and kidney beans

5

Season with black pepper and chili powder

6

Bring to a boil, then reduce heat to a simmer

7

Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef

8

Sprinkle beef with salt

9

Cook and stir until the beef is crumbly, evenly browned, and no longer pink

10

Drain and discard any excess grease; stir into the chili along with 1 beer

11

Cook and stir for 1 hour, stirring frequently

12

Season to taste with salt, and thin to desired consistency with 1 beer before serving