Carol's Vermont Chili Recipe - Allrecipes.com
Carol's Vermont Chili Recipe
  • READY IN hrs

Carol's Vermont Chili

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 45 mins

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 More Reviews

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Jan 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...

 
Aug 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.

 
Sep 07, 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 :)

 
Jan 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 instead of kidney beans; used a can of tomatoes with chilis; yellow pepper instead of red. After noting the amount of maple syrup to be added, I knew it would not go over well at our house, no one cares for a sweet soup, so I only used 1/4 cup of syrup. For our personal taste, I had to add a good amount of chili powder and a few dashes of cayenne pepper to compensate for the sweet.

 
Apr 27, 2013

Very good chili. I can't handle much heat, so I used poblano peppers instead of jalapeno and halved the chili powder and it was perfect for me. I also only used 2 lbs of ground beef to save $ and it was more than enough meat.

 

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Nutrition

  • Calories
  • 741 kcal
  • 37%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 32.2 g
  • 49%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 49.3 g
  • 99%
  • Sodium
  • 913 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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