Carol's Vermont Chili

Carol's Vermont Chili

7
Carol Hammond 7

"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 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 741 kcal
  • 37%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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

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...

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 ...

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...

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...

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...

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...

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...

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 $ ...