Vermont Style Chili
Dive into the hearty comforts of Vermont Style Chili, a unique twist on the classic chili recipe that perfectly balances savory and sweet flavors. Featuring ground beef and sweet Italian sausage for a rich, meaty base, this chili is elevated with the bold, earthy undertones of chili powder, cumin, and smoked paprika. But what sets it apart is the addition of pure Vermont maple syrup, which adds a delicate touch of sweetness to complement the smoky spices. Packed with vibrant bell peppers, kidney beans, and black beans, this one-pot wonder is both hearty and nutritious. Ready in just over an hour, it’s ideal for cozy weeknight dinners or game-day gatherings. Finish it with a dollop of sour cream, a sprinkle of shredded cheddar, and a garnish of fresh cilantro for a bowl of comfort that’s as colorful as it is delicious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound sweet Italian sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium bell peppers (red and green, diced)
- 3 cloves garlic cloves (minced)
- 28 ounces crushed tomatoes
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 1 cup beef or vegetable broth
- 3 tablespoons Vermont maple syrup
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (for garnish)
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and Italian sausage, breaking them apart with a wooden spoon, and cook until browned and cooked through. Remove and set aside, draining any excess fat if necessary.
In the same pot, add the diced onion and bell peppers. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Return the cooked meat to the pot, then stir in the crushed tomatoes, kidney beans, black beans, and broth.
Mix in the maple syrup, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to fully combine the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 40-50 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning as needed, adding more salt, pepper, or a touch of maple syrup if you prefer a hint of extra sweetness.
Serve the chili warm in bowls, topped with shredded cheddar cheese, sour cream, and a sprinkle of fresh cilantro for garnish.
Optional: Serve alongside cornbread or crusty bread for a complete meal.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7169 mg | 312% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 85.3 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1630 mg | 125% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7140 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
