Make some extra to freeze for a fast meal when the woods have kept you from the kitchen.  This is a flexible recipe – it’s a basic plan – if you have more of one ingredient, and none of another, use your ingenuity!  You can even make it vegetarian by leaving out the meat.  Beans, tomatoes, and spices are a necessity, and of course the maple syrup is a required to make it Maple Chili!

WHAT YOU NEED

2 tablespoons olive oil or vegetable oil

1 large onion chopped (or 1 cup of frozen chopped onion) “in a hurry” fast version

1 or two large green peppers, washed and sliced in thin strips

2 large cloves garlic, minced (or one tablespoon processed minced garlic)

1 pound lean ground beef or turkey 

2  28 ounce cans crushed tomatoes

1 small can tomato paste

1 small can of chopped jalapeno peppers (or 1 jalapeno pepper chopped)

2  19 ounce cans of red kidney beans, drained

 The “fast spice” version: 1 or 2 packages of chili seasoning or taco seasoning mix (how hot do you like it?) 

OR the “long spice” version: 5 teaspoons mild chili powder, 1 tablespoon ground cumin, 1 tablespoon oregano, ½ teaspoon ground cloves, 1/8 teaspoon ground allspice

Crushed red pepper if you like it hot (a teaspoon or more)

¾ cup maple syrup, Dark with Robust Taste if you have it

1 cup shredded sharp cheddar cheese

HOW TO DO IT

Heat the oil in a large soup pot

Add the meat, and cook, stirring until it is lightly browned and crumbly

Stir in the onions, garlic and green peppers, and cook until they are partially limp.  If using frozen onions, cook until most of the juice is evaporated

Add the crushed tomatoes, tomato paste, kidney beans and jalapeno peppers

Stir in the spices, whether packaged or measured individually

Now add the crowning ingredient:  the pure maple syrup

Cook over medium heat until the mixture has been bubbling for a while, and is somewhat thickened – be sure to stir because it will stick to the pan.  If you saute the meat and vegetables in a separate pan, this could be made in a crock pot, adding the sautéed ingredients, followed by all else except for the cheese, and cook on a low heat for 6 – 8 hours.  That’s a plan for another day!

Serve in hearty soup bowls, garnished with the cheese.  Crusty bread is a welcome accompaniment - the one in the photo is a chili cheese bread!

March 2015