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Carol's Vermont Chili

Carol's Vermont Chili

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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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Nutrition

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  • Calories:
  • 741 kcal
  • 37%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

pinkarmy25
9
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 again just so I could eat another bowl!

Chou7777
5
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 to kick but will definitely add more jalapeno peppers next time.

Sara Bara
1
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 peppers (but that is just my personal taste). I think the maple syrup is the secret awesome ingredient in this chili. I will never make another chili again. This is by far my favorite and you wont be sorry trying it. Thanks for the great recipe :)