Carol's Vermont Chili

Ingredients

• 40 ounce kidney beans drained canned
• 15 ounce tomato sauce canned
• 28 ounce canned tomatoes crushed canned
• 2 tablespoons chili powder 
• 2 cloves garlic minced
• 4 pounds ground beef chuck 
• 1 tablespoon coarse ground pepper black
• 2  jalapeño peppers seeded sliced
• 0.8 cup maple syrup 
• 2 tablespoons olive oil 
• 1 large onion coarsely chopped
• 1  bell pepper red coarsely chopped
• 8 servings salt to taste

Equipment

• frying pan
• pot

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.
2. 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.
3. Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef.
4. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
5. 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.