Carols Vermont Chili Food

CAROL'S VERMONT CHILI

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.

CARROLL SHELBY'S CHILI

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.

CAROL'S VERMONT CHILI

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.

CAROL'S VERMONT CHILI

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.

VERMONT STYLE CHILI

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!

CAROL'S VERMONT CHILI

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.

CAROL'S VERMONT CHILI

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.

CAROL'S VERMONT CHILI

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.