Carols Vermont Chili Food
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
CARROLL SHELBY'S CHILI
This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.
Provided by MaryMc
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
- Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
Nutrition Facts : Calories 1122.8, Fat 85.8, SaturatedFat 44.4, Cholesterol 242.7, Sodium 1615.3, Carbohydrate 11.4, Fiber 1.5, Sugar 3.9, Protein 68.3
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
VERMONT STYLE CHILI
This chili has lots of veggies, making it a colorful & healthy meal. Adding maple syrup to the recipe balances the spicy chili flavor very well. Top with grated cheddar and serve with warm homemade bread!
Provided by Stephanie Z.
Categories Poultry
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In skillet, brown turkey.
- Meanwhile, in a large saucepan, saute onion and pepper in olive oil for 5-10 minutes.
- Drain turkey and add to onion and pepper.
- Add in all of the remaining ingredients, mixing well.
- Reduce heat to low, cover, and simmer for at least an hour. I like to simmer all day!
Nutrition Facts : Calories 450.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 44.8, Sodium 446.2, Carbohydrate 74.4, Fiber 16.1, Sugar 25.8, Protein 25.5
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
CAROL'S VERMONT CHILI
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.
Provided by Carol Hammond
Categories Beef Chili
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g
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